Try this one. now I am one of those guys that does recipes by a little of this and little of that, but with a soup exact quantities are not necessary in my opinion.
Fry 1/2 pound of bacon that has been sliced into 1/4 inch slices. Once bacon is crisp, remove bacon, add 1/2 cup sweet yellow onion, and the whites of one bunch of green onion. (Chop and reserve the greens of the onion). I use whatever potato looks best, but about the amount of 3 to 4 large bakers diced in 1/2 to 3/4 inch pieces. 1/4 to 1/2 cup real butter pending on how much potato. Use your judgement. Saute the onions, and potato in the bacon fat and butter till the potato is about half done. Add 1 quart heavy cream, and milk to desired level in pot. Add 2 to 3 cups diced ham, and 2 cups kernal corn. Bring to a simmer and cook covered for an hour, Salt (Kosher or Sea Salt) and pepper to taste. Add cooked bacon pieces, 2 cups shredded cheddar cheese, and reserved onion greens. Simmer for 20 or more minutes covered and serve. This is a family and church favorite.