8 Ears Fresh Sweet Yellow Corn, husked and silks removed, cut kernels from cob
3 tablespoons Butter
5 slices Bacon, cut into 1/4 inch pieces
1 medium Yellow Onion, chopped
1/4 cup All-Purpose Flour
1 Clove Garlic, minced
5 cups Water
1 pound Yukon Gold Potatoes, cut into 1/2 inch pieces
1/2 teaspoon Dried Thyme
1 Bay Leaf
Salt and pepper to taste
1 cup Half and Half
1 tablespoon Honey
2-3 tablespoons Chopped Fresh Chives
Shredded Cheddar Cheese, for serving
Directions
Melt butter in large pot over medium heat; add the onion and bacon; cook stirring frequently until onion has softened and just starts to brown around the edges, 8-10 minutes
Add in the flour and garlic; cook 1 1/2 minutes; while whisking slowly pour in 5 cups of water
Bring mixture to a boil stirring constantly; stir in corn kernels and potatoes; add in thyme and bay leaf; season with salt and pepper to taste; bring to a light boil, then reduce heat to medium-low; allow to simmer, stirring occasionally until potatoes are tender, about 20 minutes
Remove bay leave; transfer 2 1/2 cups of the chowder to a blender; blend until smooth; stir the mixture back into the pot; stir in half and half and honey; sprinkle each serving with chives and cheddar
