In a large pot, cook the bacon crispy, about 5-7 minutes. Remove the bacon the pot and set aside to cool and then cut into small pieces.
Add 3 Tbsp. of butter, the diced onions and shallots, and cook until softened and translucent.
Stir in the flour, 2 tsp. of cumin, and season with salt and pepper. Cook for 3-4 minutes until the flour creates a roux.
Add the chicken stock, half and half, corn kernels, diced red potatoes, scallions and bacon pieces. Simmer for 20-30 minutes, until the mixture thickens and the potatoes are cooked through.
While the chowder is simmering, pre-heat the oven to 400 degrees.
Place the cod in an oven-safe dish and coat the fish with 1 Tbsp. of melted butter. Season the top of the fish with 1 tsp. of cumin, 1 tsp. of chili powder, and salt and pepper. Bake in the oven for 25-30 minutes, depending on the thickness of the fish, until cooked through. During the last 2 minutes of cooking, turn the oven to broil to crisp the seasoning on the top of the fish.
Ladle the corn chowder into dishes and place fish pieces on top; garnish with additional fresh scallions.
Recipe by DomestikatedLife at https://domestikatedlife.com/2018/08/05/summer-corn-chowder-with-cod/