What are some yummy soup ideas w/ onion, corn and bacon as the main ingredients?

Bacon Corn Soup!:

http://allrecipes.com/Recipe/Bacon-Corn-Soup/Detai...

Ingredients

4 bacon strips

1 cup chopped onion

2 cups water

1 1/2 cups diced peeled potatoes

1 teaspoon chicken bouillon granules

1/4 cup all-purpose flour

2 cups milk, divided

1 cup half-and-half cream

1 (16 ounce) package frozen corn

8 ounces process American cheese, cubed

salt and pepper to taste

Directions

In a large saucepan, cook bacon until crisp. Remove bacon; crumble and set aside. In the drippings, saute onion until tender. Add water, potatoes and bouillon; cover and simmer until potatoes are tender. In a small bowl, combine flour and 1/4 cup milk until smooth. Add flour mixture, cream, corn and remaining milk to soup; bring to a boil. Cook and stir for 2-3 minutes or until thickened. Reduce heat; add cheese and bacon. Cook and stir until cheese is melted. Season with salt and pepper.

You could do a chowder, with potatoes as the main ingredient (put these in the blender after partially cooked then back in the pot), add bacon, corn, and lots of green onions or leeks for flavor.

A little over the top and decadent, but the best soup ever!!!

Corn and Lobster Chowder

To cut down on prep time, use cooked lobster meat, or follow the directions below for cooking frozen lobster tails.

2 10-ounce frozen uncooked lobster tails, thawed, or 1 pound freshly cooked lobster meat, cut into bite-size pieces

8 cups frozen yellow corn kernels (about 2 1/4 pounds), thawed

3 cups low-salt chicken broth

8 bacon slices, chopped

2 cups chopped onions

3/4 cup peeled finely diced carrots

2/3 cup finely diced celery

1/4 teaspoon cayenne pepper

3 cups bottled clam juice

1 1/2 cups whipping cream

6 tablespoons sour cream

2 tablespoons (1/4 stick) butter

3 tablespoons chopped fresh chives

If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Drain. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells.

Purée 4 cups corn with 1 1/4 cups broth in processor until almost smooth.

Sauté bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot. Add onions to pot; sauté until light golden, about 5 minutes. Add remaining 4 cups corn; sauté 3 minutes. Add carrots, celery, and cayenne; sauté until vegetables soften slightly, about 5 minutes. Add clam juice and 1 3/4 cups broth; simmer 10 minutes. Stir in corn puré and whipping cream; simmer 5 minutes. Season with salt and pepper. (Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately. Cool soup slightly; chill uncovered until cold, then cover and keep chilled. Bring bacon to room temperature and bring soup to simmer before continuing.) Remove soup from heat; stir in sour cream.

Melt butter in medium nonstick skillet over medium heat. Add lobster meat and sauté just until heated through, about 2 minutes. Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.

Corn chowder wit bacon bits. bacon makin everythin better