In a dutch oven, brown bacon over medium-low heat. Reserve 2 Tbl. for garnish.
Add onion, garlic, jalapeno, and potato and saute until onions are tender.
Add thyme, sage, and parsley, then sprinkle mixture with flour and saute for 1-2 minutes longer.
Add corn, chicken broth and milk, increase heat to med-high and bring to boil, stirring constantly. Reduce to low heat and simmer 8-10 minutes until potatoes are tender. Season with salt & pepper.
Serve in bowls (or bread bowls if you happen to have them on hand), top with scallions and reserved crispy bacon.