4 slices bacon (optional)
1/2 c. chopped onion
1/2 tsp. thyme leaves
3 tbsp. flour
3 c. half and half milk or milk, (can use 1/2 half and half and 1/2 milk)
1 1/2 c. cubed cooked chicken
1 can (17 oz.) whole kernel corn
1 med. potato, pared and diced
1 carrot pared and sliced (grated is better)
2 c. water, (can use stock from chicken)
1/4 tsp. pepper

In large saucepan, cook bacon until crisp; remove and crumble. In droppings, cookonion and thyme until tender; stir in flour until smooth. Add remaining ingredients except bacon; bring to a boil. (Do not boil hard. Milk will curdle. Slow simmer is better). Reduce heat; simmer 30 minutes or until vegetables are tender, stirring occasionally. Garnish with bacon. Refrigerate or freeze leftovers.