Broccoli Chowder with Corn and Bacon

Ingredients:

6 slices bacon, cooked, cut into 1-inch pieces
2 tablespoons butter
1 medium onion, chopped
1/4 cup flour
2 cans (14.5 ounces each) chicken broth
2 large baking potatoes, peeled and diced
1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced
1 package (10 ounces) frozen corn kernels
1/2 teaspoon dried thyme
1 cup milk
Coarse salt and ground pepper

Directions:

Melt 2 tablespoons butter in a large stock pot.
Cook onion, stirring, until it begins to soften, 6 to 8 minutes.
Add flour; cook, stirring constantly, 30 seconds.
Add broth and potato; bring to a boil. Reduce to a simmer; cook until potato is tender, about 10 minutes.
Add broccoli, corn, thyme, and milk. Cook until broccoli is crisp-tender, 8 to 10 minutes.
Season with salt and pepper. Serve topped with bacon.

(submitted by Leslie Soelberg, original recipe from Martha Stewart)