Spray fish with nonstick cooking spray. Sprinkle with Creole seasoning and bake in oven until cooked through.
Chop tomato, set aside.
Slice green onion, set aside.
In the meantime, in a Dutch oven cook the bacon until crispy. Remove from pan to cool. Crumble and set aside.
Add onions to bacon grease and cook over low heat until softened.
Add chicken broth, heavy cream, thyme, pepper and Creole seasoning. Cook over medium heat until warm through.
Pinch off pieces of cream cheese and add to the broth mixture. Whisking until melted.
Add Monterey Jack cheese and whisk until melted.
If you prefer to thicken the chowder a bit more add a small amount of xanthan gum, whisking well. In a serving bowl, break up a serving of cooked fish. Ladle chowder over the top of fish. Top with shredded Cheddar cheese, tomatoes, crumbled bacon, green onions. Serve.