Southwest-Style Potato Corn Chowder

1 large onion, chopped
1 garlic clove, minced
2 teaspoons olive oil
3 1/2 cups fat-free chicken broth, divided
3 1/2 cups red potatoes, peeled and cubed (1/2 inch)
1 large bay leaf
3/4 teaspoon dried thyme leaves
1/4 teaspoon dry mustard
2 1/2 cups 1% low-fat milk
2 1/2 cups frozen whole kernel corn
6 ounces Canadian bacon, julienned
salt, to taste
white pepper, to taste
1. Saute onion and garlic in oil in large saucepan until tender, about 5 minute Add broth, potatoes, bay leaf, thyme, and mustard; heat to boiling.

2. Reduce heat and simmer, covered until potaoes are tender, about 10 minutes.
3. Add milk and corn; heat to boiling. Reduce heat and simmer, covered, 5 minute or until corn is cooked.
4. Discard bay leaf.
5. Process half the vegetables and liquid in food processor or blender until smooth; return to saucepan.
6. Stir in Canandian bacon and simmer, covered, 5 minute.
7. Season to taste with salt and white pepper.
Serves 5