Shuck the corn if needed, removing all the silk. Cut the kernels from the cobs and set aside. Discard the cobs.

Dice the bacon and cook over medium heat in a large stew pot, stirring as needed until bacon is cooked through. Remove the bacon from the pot with a slotted spoon, leaving the bacon grease. Place the cooked bacon on paper towels.

Add the butter to the pot and melt. Add the onion and cook until translucent, stirring frequently.

Sprinkle the flour and garlic into the pot and cook for 30 seconds, stirring as it cooks. Whisk in the water and the chicken stock. Bring the mixture to a boil, stirring occasionally.

Add the potatoes and corn and stir to combine. Then stir in the thyme and bay leaf.

Bring back to a boil, then reduce heat to medium-low and simmer for 20-25 minutes, until potatoes are tender.

Remove the bay leaf.

Then ladle about 2 cups of the soup into a blender. Blend until smooth, then add back into the pot. Stir to combine. Season with salt and pepper to taste.

Scoop the chowder into bowls, and drizzle with honey and top with bacon bits.