Summer Corn Chowder

Ingredients

• 8 ears fresh sweet yellow corn, husked and silks removed and kernels cut from cob
• 3 Tbsp butter
• 5 slices bacon, cut into 1/4 to 1/2-inch pieces
• 1 medium yellow onion chopped
• 1/4 cup all-purpose flour
• 1 clove garlic, minced
• 5 cups water
• 1 lb Yukon Gold potatoes, cut into 1/2-inch pieces
• 1/2 tsp dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper
• 1 cup half and half
• 1 Tbsp honey
• 2 – 3 Tbsp chopped fresh chives
• Shredded cheddar cheese, for serving, optional

Directions

Warm the butter in a large pot set over medium heat. Stir in the onion and bacon, then cook, mixing often, until the onion softens and the edges begin to color, about 8 – 10 minutes. Add the flour and garlic and cook for 1 1/2 minutes. Whisk as you gradually add 5 cups water, then bring the pot to a boil while stirring the whole time. Mix in the corn kernels and potatoes, then add the thyme and bay leaf and season with salt and pepper to taste. Return everything to a gentle boil, lower the heat to medium-low, and simmer, stirring now and then, until the potatoes are tender, about 20 minutes. Take out the bay leaf, then ladle 2 1/2 cups of the chowder into a blender and puree until smooth. Pour the blended chowder back into the pot, then stir in the half and half and honey. Finish each bowl with chives and cheddar, if using.