Saute bacon on high heat until the fat is rendered (a few minutes)
Add onions, celery and carrots on med-high until soft about 5 minutes
Add spices, Old Bay, thyme, red pepper, salt and black pepper.
Continuing cooking and stirring for another 2 minutes.
Add stock and chicken breast.
Bring to a low boil and then reduce heat and simmer for 15 minutes.
Remove chicken to cool.
Once chicken is cool shred or chop into bit size pieces.
Add potatoes and corn to stock.
Cook until potatoes are easily pierced with a fork.
Add chicken back to the stock.
Add milk and simmer for an additional 5-10 minutes
Serve.