Place the corn, half and half, chicken broth, salt, pepper, and bouillon cube in a 4 quart saucepan and heat over medium heat.
Stir constantly for the first few minutes, continue cooking, stirring occasionally, until soup thickens and is hot.
Do NOT boil, cook 10 -12 minutes total.
Remove the pan from the heat and stir in the sugar and butter.
Serve with popcorn, if desired.