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Summer Corn and Cod Chowder

['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', '3/4 teaspoon kosher salt', '1/4 teaspoon freshly ground black pepper', '3/4 pound cod, skin removed, chopped', '2 1/2 cups cups fresh or frozen corn kernels', '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, salt and pepper; bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Stir in fish, corn 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.

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