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

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