Cook bacon until crisp, remove from pan and reserve about 2tsps. of the drippings, then crumble bacon and set aside for garnish.
Put the drippings in a Dutch oven add green onions (reserve some for garnish) & celery, sauteing for 8-10 minutes or untill tender.
Set aside about 1 cup of corn, placing the remaining corn and 1 cup of milk in a food processor, blend until smooth.
Add the remaining 1-¼ cups milk and spices, blend breifly.
Add this pureed mixture and reserved corn to Dutch oven along cooked chicken, correcting flavor with salt and pepper to taste.
Heat gently for 5-10 minutes to heat completely without scorching the milk. Ladle into bowls and garnish with bacon crumbles, green onions, and cheese.