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In a saucepan over medium heat, cook onion in butter until the onion is translucent, about 4 minutes.
Add flour, salt, and pepper. Cook for 2-3 minutes while stirring. Add corn and mix well.
Add in milk, cream, sugar, and thyme. Stir until the mixture comes to a boil and thickens. Allow to boil for 1 minute while stirring.
Remove 1 cup of the corn mixture and blend with a hand mixer until smooth. Stir back into the creamed corn.
Taste and season with salt and pepper.