This recipe is a hit in my published cookbook. My family loves this chowder. It is kind of a cross between corn chowder and baked potato soup. I tweeked it a bit until I found just the right combinations and it has been a huge hit ever since.
Melt butter on medium high heat in large stock pot. Add bacon and cook until crisp. Remove bacon to a plate covered with paper towels; set aside(Don't eat it all before you get to meal time.)
Pour off all but 1/4 of bacon grease. Stir in garlic and flour. Dump in broth and potatoes and cover. Bring to a boil and then lower heat and simmer for 10-12 minutes. Add corn and simmer another 5-10 minutes. Stir in half and half, thyme, cayenne, salt and pepper to taste. Sprinkle with parsley.
Serve and garnish with shredded cheddar and bacon.