Corn Chowder

1. Add the bacon to the bottom of a large heavy soup pot set over medium heat. Stir until the bacon is browned and crispy. Remove to a paper-towel lined plate with a slotted spoon. 2. Drain or spoon off all but 3 tablespoons of the fat in the pot. Stir in the butter until melted. 3. Add in onion and celery , cook, stirring occasionally, until the vegetables just begin to become tender, about 5 minutes. 4. Add in the garlic and sauté until fragrant, about 30 seconds. Season with salt and pepper to taste. 5. Sprinkle the flour into the vegetables to coat them evenly to make a paste. Cook a minute or two to get rid of the raw flour flavor. 6. Pour in the chicken broth along with the potato, corn, honey, thyme, and bay leaves. Bring to a boil, then reduce heat to a gentle simmer. Cook until the potatoes are tender but not mushy, stirring occasionally, about 10-12 minutes. 7. Discard the bay leaves. 8. Add heavy cream. 9. Using an immersion blender, puree the soup until the desired consistency is reached. Alternatively, transfer about 3 cups of the soup to a food processor and blend, then stir back into the soup. 10. Stir in cheddar cheese until melted. 11. Stir in most of the cooked bacon, reserving some for garnish. 12. Taste and adjust seasonings if necessary. 13. Ladle the soup into bowls and garnish with cooked bacon and diced scallions.