Ingredients:
8 ears of yellow corn, husked
3 tablespoons butter
6 slices of bacon, cut into 1/2 inch pieces
1 medium onion, chopped
1/4 cup flour
1 clove minced garlic
5 cups water
1 pound Yukon potatoes, cut into 1/2 pieces
1/2 teaspoon dried thyme
1 bay leaf
salt
pepper
1 cup half and half
1 tablespoon honey
3 tablespoons chopped fresh chives or green onion tops
shredded cheddar cheese
Directions:
- Cut kernels from ears of corn and set aside.
- Melt butter in large pot over medium heat.
- Add bacon and onion and stir frequently until onion is softened and begins to brown
- Add flour and garlic and cook 1-2 minutes.
- While whisking, slowly pour in water.
- Bring to a boil, stirring constantly.
- Stir in potatoes and corn.
- Add thyme, bay leaf, salt and pepper to taste
- Bring to a light boil, then reduce heat to medium-low
- Simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
- Using a hand blender, blend soup until about half is smooth. You want some chunkiness, so don't over blend.
- Stir in half and half and honey.
- Serve topped with chives and cheese.
