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In a saucepan or pot, melt the butter and saute the onion until it's soft and translucent.
Add the corn kernels, if they're frozen then cook them for a few minutes until they're warmed through.
Add flour, and cook for 1 minute then add the cream and milk.
Bring the mixture to a gentle simmer, and allow the sauce to thicken.
Season with salt, pepper, and add fresh or dried thyme. Cook for a couple of minutes then remove from heat.
Using an immersion blender, blend half of the creamed corn or all of it if you prefer a creamier consistency.