Ingredients

3 tablespoons butter
3 tablespoons flour
1 cup skim milk
2 cups chicken broth
2 cups diced potatoes (or 16-ounce package partially cooked, diced potatoes)
4 strips bacon, cooked and crumbled
1 cup canned corn
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
Chopped fresh parsley
Freshly grated Parmesan cheese

Directions

Melt butter in a large stock pot. Add flour; cook and stir 2 to 3 minutes. Whisk in milk and broth, cooking until mixture is thickened. Add potatoes. If using raw potatoes, cook for a few minutes. When potatoes are partially cooked, slightly mash with a potato masher. Stir in bacon, corn, thyme and pepper; cover and simmer 20 minutes. Garnish with parsley and cheese.