Cream of Potato Corn Chowder with thyme

I cook down about 8-14 cubed (Yukon Gold) potatoes and a diced onion with enough water to cover them. When done I add:

•  about a cup of milk
• stick of butter
• a few handfuls of frozen corn
• a few shakes onion powder and a dash of garlic powder
• a palmful of thyme
•  salt to taste
• dash of pepper
• 2 tbs chicken flavor (Tones brand NO MSG).

I mash this up a bit leaving huge chucks of taters and some smaller ones. Simmer everything into a yummy hearty soup. I make sure it's plenty "brothy" because it's good that way, plus the starch thickens when it's refrigerated.