1 lb. potatoes, cubed
1 1/3 c. chicken broth
1 c. sliced carrot rounds
1 (8 oz.) can whole kernel corn, drained
1 c. sliced celery
1/2 c. chopped onion
1/2 tsp. thyme
1/2 tsp. salt
Dash pepper
2 tbsp. flour
1 c. milk
1/4 c. chopped parsley
2 c. grated Swiss cheese

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