What You'll Need

eight ears fresh sweet yellow corn, husked and silks removed and kernels cut from cob
three Tbsp butter
five slices bacon, cut into one quarter to one half-inch pieces
one medium yellow onion chopped (one and one half cups)
one quarter cup all-purpose flour
one clove garlic, minced
five cups water
one lb Yukon Gold potatoes, cut into one hald-inch pieces
one half tsp dried thyme
one bay leaf
Salt and freshly ground black pepper
one cup half and half
one Tbsp honey
two to three Tbsp chopped fresh chives
Shredded cheddar cheese, for serving (optional)

How to Make It

Melt butter in a large pot over medium heat.
Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about eight - ten minutes.
Add in the flour and garlic and cook one and one half minutes. While whisking, slowly pour in five cups water.
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, stirring occasionally, until potatoes are tender, about twenty minutes.
Transfer 2 1/2 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.