4 slices bacon
1/2 c. chopped onion
1/2 tsp. thyme leaves
3 tbsp. flour
3 c. half & half or milk
1 1/2 c. cubed cooked chicken
1 (10 oz.) pkg. frozen whole kernel corn
1 med. potatoes, pared and diced
2 c. water
2 tbsp. chicken-flavored instant bouillon
1/4 tsp. pepper

In large saucepan, cook bacon until crisp; remove and crumble. In drippings, cook onion and thyme until tender; stir in flour until smooth. Add remaining ingredients except bacon; bring to a boil. Reduce heat; simmer 30 minutes or until vegetables are tender, stirring occasionally. Garnish with bacon. makes 1 3/4 quart.