Pilgrim's Potato Chowder

From Cooking with Paula Deen, Jan/Feb 2007

Ingredients

1. 1 pound potatoes, cubed and divided (about 3 medium)
2. 1 1/2 cups chicken broth
3. 1 cup sliced carrot rounds
4. 1 (11-ounce) can corn, drained
5. 1/2 cup sliced celery
6. 1/2 cup chopped onions
7. 1/2 teaspoon thyme
8. 1/2 teaspoon salt
9. 1/2 teaspoon pepper
10. 2 tablespoons flour
11. 1 cup half-and-half, divided
12. 1/4 cup chopped parsley
13. 2 cups grated Swiss or Monterey Jack cheese

Instructions

1. Combine half of potatoes with broth in saucepan with tight fitting lid. Bring to boil and simmer about 10 minutes, or until tender.
2. Mash potatoes with a fork; stir in remaining potatoes, carrots, corn, celery, onions and next 3 ingredients. Cover, simmer until vegetables are tender.
3. Dissolve flour in 1/4 cup half-and-half; stir into chowder with remaining half-and-half and parsley. Cook, stirring over medium heat to thicken slightly. Serve topped with grated cheese.