Corn Chowder

Fresh corn chowder with bacon! This is wonderful with toasted french bread for sopping, or tearing into chunks and dropping into your bowl

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.