Add chicken, celery, and carrot and cook until vegetables are tender.
Stir in flour and blend. Add chicken stock. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the potatoes, corn, dried herbs, bouillon/salt and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. If you're using cauliflower, add it during the last 5 minutes.
Add milk and continue to simmer just until heated. It's important that once the milk is added that you don't bring the soup into a rolling boil or it might curdle.
Add cheese before serving and stir until it melts. Sprinkle bacon and green onions on top.
Recipe by Fiesta Friday at https://fiestafriday.net/2016/02/17/cheesy-chicken-corn-chowder/