Step 1

In a large soup pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings, and set aside.

Step 2

Peel and chop the potatoes into bite sized chunks.

Step 3

Place the potatoes and white scallion pieces into the soup pot and cook over medium heat until the scallions have softened, 2 or 3 minutes.

Step 4

Sprinkle in the flour and cook, stirring constantly, for about 1 minute.

Step 5

Pour in the milk, chicken stock, Old Bay, thyme, parsley, cayenne, salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally.

Step 6

Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender.

Step 7

While the potatoes are cooking, using a knife to cut the corn from the cob. Use the back of the knife to release the pulp from the cob for extra flavor.

Step 8

Add the corn, chicken, and green chiles to the pot. Cook over low heat until heated through, about 5 minutes.

Step 9

Garnish with scallion greens, cooked bacon, and cheddar cheese.