Potato Corn Soup

I've never had the perfect "go to" soup recipe....until this one. My friend Krista sent it to me and I think I'm in love. I've made it three times in the past month. And since there's bacon involved, my husband loves it too. The only fat in the soup is a couple Tbls of bacon grease; but no added cream or butter. So don't feel bad indulging in this bowl. Of course it's even yummier with homemade bread.

POTATO CORN SOUP
6 slices bacon, cut into 1-inch pieces
1/3 cup flour (if soup is too runny when you're done, add more flour to a small amount of water and then add to the soup)
2 cans (14 oz each) reduced-sodium chicken broth
4 medium-sized Red potatoes (diced into small cubes)
1 package frozen corn kernels (sweet white corn is best)
1/2 tsp dried Thyme
1 cup milk
salt and ground pepper

In a large pot, cook bacon over medium-low, stirring occasionally, until crisp (8-10 min). Using a slotted spoon, transfer to a paper towel-lined plate. You will use the left-over grease for the soup. Since fat content varies with bacon brands, you'll only need appx 2 Tbl of the grease for the soup. Additional grease beyond that can be discarded.

Add flour to the bacon grease, stirring constantly for 30 seconds. Add broth and potato, bring to a boil. Reduce to a simmer. Cook till potato is tender, stirring regularly (about 7-8 min; potatoes taste best when slightly al dente and will continue to cook as you add the remaining ingredients). Add corn, thyme, and milk. Bring to a boil and simmer for a few minutes, stirring regularly. Remove from heat. Season with salt and pepper. Serve topped with bacon.