Summer Corn and Cod Chowder

This recipe comes from Self magazine so it can't be too, too bad for us.  I edited a little to make it with more of a southwestern flare.

• 3 slices center-cut bacon, halved crosswise
• 8 scallions, thinly sliced, whites and greens separated
• 1 1/2 teaspoons finely chopped garlic
• 2 tablespoons all-purpose flour
• 2 medium Yukon gold potatoes, peeled and cut in 1/2-inch dice
• 2 cups 2 percent milk
• 2 cups reduced-sodium chicken broth
• 2 teaspoons finely chopped fresh thyme
• 2 teaspoons cumin
• 1 teaspoon chili powder 
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3/4 lb cod, skin removed, chopped
• 2 1/2 cups cups fresh or frozen corn kernels
• 1 package button mushrooms, cubed 
• One 8-ouce can chopped green chilies  
• 1/4 cup fat-free half-and-half

In a large saucepan, cook bacon over medium heat until crisp, 6 minutes. Transfer to a paper towel–lined plate; crumble. In same pan, sauté scallion whites for 2 minutes. Add garlic; sauté 1 minute. Add flour; cook, stirring frequently, 2 minutes. Stir in potatoes, milk, broth, thyme, cumin, salt and pepper; bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Stir in fish, corn, mushrooms, green chilies, and 2/3 bacon; simmer 5 minutes. Stir in half-and-half and 3/4 scallion greens; simmer 2 minutes. Ladle into bowls and garnish with remaining scallion greens and bacon.