Melt the butter in a large Dutch oven or soup pot over medium heat.

Add the diced turkey bacon and chopped onion. Cook for 8–10 minutes until the onion becomes soft and lightly golden.

Stir in the minced garlic and flour. Cook for about 1½ minutes, stirring constantly to remove the raw flour taste.

Slowly whisk in the chicken broth until smooth.

Bring the mixture to a gentle boil.

Add the corn kernels, diced potatoes, dried thyme, and bay leaf.

Season with salt and freshly ground black pepper.

Reduce the heat to medium-low and simmer for about 20 minutes, stirring occasionally, until the potatoes are fork-tender.

Remove the bay leaf.

Carefully transfer about 2½ cups of the Corn Chowder to a blender and blend until completely smooth.

Pour the blended soup back into the pot and stir well to create a thick, creamy texture.

Stir in the half-and-half and honey, then heat gently without allowing the soup to boil.

Taste and adjust the seasoning if needed.

Garnish with fresh chives and shredded cheddar cheese before serving.