1 lb. (about 3 med.) potatoes, cubed
2 1/2 c. chicken broth
1 c. sliced carrot rounds
1 (8 oz.) can whole kernel corn, drained
1/2 c. sliced celery
1/2 c. chopped onion
1/2 tsp. salt
1/2 tsp. thyme
Dash of pepper
2 tbsp. flour
1 c. light cream or milk
1/4 c. grated Swiss or Monterey Jack cheese (optional)

Combine 1/2 pound potatoes with broth in saucepan with tight-fitting lid. Bring to boil; simmer until tender, about 10 minutes. Mash potatoes with fork; stir remaining potatoes, carrots, corn, celery, onion, and seasonings. Cover; simmer until vegetables are tender, about 10 minutes. Dissolve the flour in a little cream; stir into chowder with remaining cream and parsley. Cook, stirring, over medium heat to thicken slightly. Serve, topped with grated cheese, if desired.