Potato Corn Chowder

3 slices lean pork bacon, coarsely chopped1 medium onion, peeled and chopped1 1/2 pounds boiling potatoes, scrubbed, peeled if desired, and cut into 1/2-inch cubes 1/8 teaspoon dried thyme, crumbled2 cups fat-free, lower-sodium chicken brothSaltFresh-ground black pepper1 rib celery, chopped fine1 can (15 ounces) cream-style corn1 cup 1-percent milk 1/2 cup minced fresh parsley leaves (preferably from Italian flat leaf)Cook bacon in a 4- to 5-quart nonstick saucepan over medium heat, stirring, until crisp; transfer to paper towels to drain.In the remaining fat, cook onion over medium heat, stirring, until softened, about 4 to 5 minutes. Add potatoes and thyme, toss potatoes to coat them with fat. Add chicken broth; salt and pepper to taste. Bring to a boil and simmer, covered, for 10 minutes, or until potatoes are just tender.Add celery and corn and simmer, covered, for 5 minutes, stirring occasionally. Stir in milk and parsley and heat chowder until it is hot, but do not let it boil. Spoon into bowls and garnish with crumbled bacon. Serve immediately.Serves six.Nutrition values per serving (without added salt): 228 calories (18.4 percent from fat), 4.7 g fat (1.7 g saturated fat), 43.1 g carbohydrates, 3.6 g fiber, 6.2 g protein, 4 mg cholesterol, 462 mg sodium.