Melt the butter in a large saucepan over low heat and cook the onions and garlic for 3 minutes. Add the corn kernels and cook 1 minute. Season with salt and pepper. Add stock and cream and bring to a boil. Slowly whisk in cornmeal and cook for 3 minutes. Add chives, stir, and serve.
Place all ingredients in a large pot and cover with cold water. Simmer for 40 minutes and strain.
Recipe courtesy of Rick Moonen, Oceana Restaurant