Ingredients
8earsfresh sweet yellow corn,husked and silks removed, kernels cut from cob
3tbspbutter
5slicesbacon,cut into ¼ to ½-inch pieces
1½cupyellow onion,chopped
¼cupall purpose flour
1clovegarlic,minced
5cupswater,or low sodium chicken broth
1lbyukon gold potatoes,cut into ½-inchpieces
½tspthyme,dried
1bay leaf
salt and freshly ground black pepper
1cuphalf and half
1tbsphoney
2tbspfresh chives,chopped
cheddar cheese,shredded for serving, optional
Preparation
Melt butter in a large pot over medium heat. Add the onion and bacon and cook for about 8 to 10 minutes, stirring frequently, until onion has softened and just starting to brown around edges.
Add in the flour and garlic and cook 1½ minutes. While whisking, slowly pour in 5 cups water or broth.
Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste.
Bring to a light boil, then reduce heat to medium-low and allow to simmer for about 20 minutes, stirring occasionally, until potatoes are tender.
Remove bay leave then transfer 2½ cups of the chowder to a blender and blend until smooth.
Stir the mixture back into the pot then stir in half and half and honey. Sprinkle each serving with chives and optional cheddar.
