Ingredients:

• 8 fresh ears of yellow sweet corn, husked and kernels removed from the cob
• 3 tablespoons butter
• 1/2 to 3/4 pound smoked turkey (skin or thigh meat), chopped into 1/4 to 1/2-inch pieces
• 1 medium yellow onion, chopped (about 1 1/2 cups)
• 1/4 cup all-purpose flour
• 1 garlic clove, minced
• 5 cups water or low-sodium chicken broth
• 1 pound Yukon Gold potatoes, cut into 1/2-inch pieces
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 1 cup half-and-half
• 1 tablespoon honey
• 2-3 tablespoons freshly chopped chives
• Shredded cheddar cheese (optional, for serving)

Instructions:

1. Cook the Smoked Turkey and Onion:
   In a large pot, melt the butter over medium heat. Add the chopped onion and smoked turkeypieces. Stir frequently, cooking until the onion softens and begins to brown at the edges, about 8-10 minutes.
2. Add Flour and Garlic:
   Stir in the flour and minced garlic, and cook for an additional 1 1/2 minutes, ensuring the flour is well combined.
3. Add Liquids and Vegetables:
   Gradually whisk in the water or chicken broth. Bring to a boil while stirring constantly. Once it boils, add in the corn kernels, potatoes, thyme, and bay leaf. Season with salt and pepper to taste.
4. Simmer:
   Allow the mixture to reach a gentle boil again, then reduce the heat to medium-low. Let it simmer, stirring occasionally, until the potatoes are tender, about 20 minutes.
5. Blend Part of the Chowder:
   Remove the bay leaf. Transfer about 2 1/2 cups of the chowder to a blender and blend until smooth. Pour this mixture back into the pot.
6. Finish the Soup:
   Stir in the half-and-half and honey, mixing well. Taste and adjust the seasoning if needed.
7. Serve:
   Ladle the chowder into bowls and garnish with chopped chives. Optionally, sprinkle with shredded cheddar cheese.

Notes:

• If you like crispy textures, you can cook the smoked turkey pieces separately first until they’re slightly crispy, then add them back to the soup to keep their texture intact.
• If you want to enhance the smokiness further, feel free to add a pinch of smoked paprika while cooking the onion and smoked turkey.