1-Step 1: Sauté the Base Melt 3 tablespoons of butter in a large pot over medium heat. Add the chopped yellow onion (about 1 1/2 cups) and 5 slices of bacon cut into 1/4 to 1/2-inch pieces, then cook while stirring frequently until the onion softens and begins to brown, about 8 to 10 minutes. This step builds a flavorful foundation for your Summer Corn Chowder. Once done, the aroma will fill your kitchen, making the wait worthwhile.

2-Step 2: Add Flour and Garlic Stir in 1/4 cup flour and 1 clove of minced garlic, cooking for 1 1/2 minutes to create a roux. Slowly pour in 5 cups of water or low-sodium chicken broth while whisking to avoid lumps. As the mixture thickens, you’ll see how it forms the hearty base of Summer Corn Chowder. Bring it to a boil, stirring constantly, for a smooth blend.

3-Step 3: Simmer the Vegetables Add the kernels from 8 ears of fresh sweet yellow corn and 1 pound of Yukon gold potatoes cut into 1/2-inch pieces. Include 1/2 teaspoon of thyme and 1 bay leaf, then season with salt and pepper to taste. Bring to a light boil, reduce heat to medium-low, and simmer for about 20 minutes until the potatoes are tender. This step lets the flavors of Summer Corn Chowder meld together beautifully.

4-Step 4: Blend and Finish Remove the bay leaf, then transfer about half of the chowder to a blender and blend until smooth. Stir the blended mixture back into the pot, and add 1 cup of half and half or heavy cream along with 1 tablespoon of honey. Gently heat without boiling to combine everything. Finally, serve your Summer Corn Chowder sprinkled with chives and 2 to 3 tablespoons of cheddar cheese if desired.