- 6 ears of fresh corn, husked and silks removed (or 1-30 ounce can corn and 1-15 ounce can cream corn)
- 6 slices bacon, chopped
- 8 scallions
- 3 medium potatoes (I use Idaho potatoes)
- 2 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups chicken stock
- 2 teaspoons Old Bay seasoning
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 1 small can (4 ounces, I believe) chopped green chiles
- 2 cups roasted chicken, shredded (a Rotisserie chicken from the deli works great for this!)
- Salt and pepper, to taste
- handful of grated cheddar, for garnish
In a large stock pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings, and set aside.
Peel and chop the potatoes into bite sized chunks. Slice the scallions very thin and separate the greens from the whites.
Place the potatoes and white scallion pieces into the stock pot and cook over medium heat until the scallions have softened, 2 or 3 minutes.
Sprinkle in the flour and cook, stirring constantly, for about 1 minute.
Pour in the milk, chicken stock,