Summer Corn Chowder - cooking recipe

Ingredients

8 ears fresh sweet corn, husked and silks removed and kernels cut from cob
3 tablespoons butter
5 slices bacon, cut into 1/4 inch pieces
1 medium yellow onion, chopped
1/4 cup all-purpose flour
1 garlic clove, minced
5 cups water
1 lb yukon gold potato, cut into 1/2 inch pieces
1/2 teaspoon dried thyme
1 bay leaf
salt, to taste (I skipped this too)
pepper, to taste
1 cup half-and-half
1 tablespoon honey
2 -3 tablespoons chopped fresh chives
shredded cheddar cheese, for serving

Preparation

Melt butter in a large pot over medium heat.
Add the onion and bacon and cook, stirring frequently, until onion has softened and is just starting to brown around edges (about 8 to 10 minutes).
Add the flour and garlic and cook 1 1/2 minutes.
While whisking, slowly pour in 5 cups water. Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes.
Add 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 20 minutes.
Remove bay leaf and transfer 2 1/2 cups of chowder to a blender and blend until smooth (I skipped this step and left mine chunky).
Stir the mixture back into the pot and add half and half and honey. Sprinkle each serving with chives and optional cheddar.