Step 1

Add the chopped bacon to a large pot or dutch oven. Heat over medium heat, stirring frequently, until the bacon is crisp, about 7-10 minutes. Use a slotted spoon to remove the bacon to a paper-towel lined plate. Carefully tilt the pot, and you should have about 1-2 tablespoons grease left. Discard any extra.

Step 2

To the bacon grease add the butter to melt. Add the onion and cook about 5 minutes, or until soft. Add the garlic and cook for 30 seconds longer.

Step 3

Stir in the broth, corn, potatoes, salt, pepper, thyme, paprika, and bay leaf. Increase heat to medium-high and bring to a boil.

Step 4

Cover, reduce heat to a simmer, and cook for 15-20 minutes, or until the potatoes are fork tender. Remove from heat and discard the bay leaf.

Step 5

Use an immersion blender to blend about half the soup. Alternatively, transfer about 3 cups to a blender and process until smooth. Add back to the pot.

Step 6

Mix together the cornstarch with 2 tablespoons water. Stir into the soup, heat over medium heat, cooking and stirring for about 1-2 minutes, or until the soup has thickened.

Step 7

Stir in the cream, chives, and honey. Serve immediately with additional chives and reserved bacon pieces.

Step 8

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