This is one of my favorite summer recipes. I adapted this recipe from the website Cooking Classy, which adapted it from Cook’s Illustrated. It’s best when fresh corn is at its peak. I definitely recommend using fresh corn. That is the hardest part of the recipe. I like to prepare the corn outside because it can be messy. First, I shuck the ears. Next, I take the largest and smallest bowls I have. I place the small one upside down inside the large one. I use this little bowl as a pedestal. I stand an ear of corn on it and run my chef’s knife down the sides. The kernels drop off into the bowl, and I can run through the ears pretty quickly. As with all recipes, taste the finished product and add more salt until the flavor pops!

Makes 5-6 bowls

7 fresh ears of corn

5 tablespoons butter, divided

4 strips uncooked bacon, cut into small pieces

1 medium yellow onion, chopped

1 stock celery, finely chopped

1/4 cup flour

2 cloves garlic, minced

5 cups of water

4 medium Yukon Gold potatoes, pealed and chopped into small cubes

1 bay leaf

1 sprig of thyme

salt and pepper

1 cup half and half

1 tablespoon honey

1 cup sharp cheddar cheese, grated

2 green onions, chopped (optional)

Shuck corn and remove kernels from the ears. Set aside. In a large stockpot on medium heat add 3 tablespoons butter, bacon, onion and celery. Stir 5-8 minutes as the bacon cooks and the veggies soften. Add garlic and flour. Continue stirring for 2 minutes. Slowly whisk in the 5 cups of water one at a time. Bring the mixture to a simmer. Add corn, potatoes, bay leaf, sprig of thyme, salt and pepper. Simmer 25 minutes, stirring regularly. Remove the bay leaf and thyme. Slowly stir in half and half, honey and 2 tablespoons butter. Serve each bowl with a sprinkle of cheese and green onions.