Cheesy Corn & Potato Chowder

I got this wonderful recipe from Mary Ostyn's book "Family Feasts for $75 a Week". I tend to bake 1-2 chicken breasts whilst I'm cooking this on the stove, shred the chicken and throw it in at the very end. So I guess you could call mine Cheesy Corn, Potato and Chicken Chowder.

1/2 pound sliced bacon, cut into 1/2-inch pieces
1 onion, minced or finely diced
2 ribs celery, thinly sliced
2 cloves garlic, minced
2 tsp dried thyme
2 tsp dried parsley
1 tsp salt
1/2 tsp black pepper
1/3 cup all-purpose flour
4 cups chicken broth
4 medium-sized russet potatoes, peeled and cut into bite-sized cubes
1 cup frozen (thawed) or canned (drained) corn kernels
2 cups milk
1 cup shredded Cheddar cheese

1. Cook bacon in a soup pot until nicely browned. Using a fork or slotted spoon, remove bacon bits from pan, leaving drippings in pan

2. Add onion, celery, garlic, thyme, parsley, salt & pepper; cook, stirring frequently, 2 to 3 minutes. Sprinkle flour into pan; stir well. Gradually whisk in broth. Stir in potatoes; cook 15 minutes over medium to low heat, stirring occasionally.

3. Add corn and milk; simmer 10 more minutes. Add cheese and stir until cheese is melted. Ladle into individual bowls & serve topped with crumbled bacon.

Serves 6. Highly recommend serving in small individual bread bowls.

Variation: To make Clam Chowder, omit corn, substitute half of milk with heavy cream, and add 1 cup canned chopped clams.