Fish and Veggie Chowder

5 slices bacon, thin-sliced
2 lbs red potatoes, scrubbed and cubed
2 cups onions, chopped
2 cups carrots, sliced
1 cup celery, sliced
1 tablespoon Old Bay Seasoning
2 cups water
2 chicken bouillon cubes
2 (11 ounce) cans corn, drained
1 1/2 lbs cod, cut in 1 inch chunks (bones removed)
5 cups whole milk
1/3 cup flour
1 teaspoon salt

Fry bacon in a 5 quart pot until crisp; drain on paper towels, then crumble. Discard all but 1 tablespoon fat.
Add potatoes, onions, carrots and celery to pot. Saute over medium-high heat 4 minutes or until onions wilt. Add seasonings, water and broth cubes. Bring to a boil, reduce heat, cover and simmer 6 to 8 minutes until vegetables are tender.
Add corn, fish and 4 cups of milk to pot; return to a simmer. Whisk flour into remaining 1 cup milk until blended. Stir into chowder; add salt. Cook, stirring gently, 4 to 6 minutes until fish is cooked and chowder thickens slightly. Ladle into bowls; sprinkle with bacon.