1-First, melt 3 tablespoons of butter in a large pot over medium heat. Add the chopped onion and bacon pieces, cooking until the onion softens and starts to brown, which takes about 8 to 10 minutes. This step builds a savory base that enhances the overall taste.

2-Next, stir in 1/4 cup of flour and 1 minced garlic clove, cooking for another 1 1/2 minutes to thicken the mixture and boost the flavors.

3-Gradually whisk in 5 cups of water or low-sodium chicken broth, bringing everything to a boil. Then, add the kernels from 8 ears of fresh sweet yellow corn and 1 pound of Yukon gold potatoes cut into 1/2-inch pieces.

4-Stir in 1/2 teaspoon of thyme, 1 bay leaf, and salt and pepper to taste. Reduce the heat to medium-low and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes. Remember to remove the bay leaf before the next step.

5-Transfer about 2 1/2 cups of the chowder to a blender and puree until smooth, then stir it back into the pot for that creamy texture. For more tips, you might enjoy our vegetable soup guide on the blog.

6-Finally, add 1 cup of half and half and 1 tablespoon of honey, stirring to combine. Serve hot, topped with 2 to 3 tablespoons of chopped chives and optional cheddar cheese for a personalized touch.