An elegant soup, from a more civilized age. A balanced sweet, salty, smoky chowder with tender kernels of corn. To make it, start by crunching up the noodles in the bag, then transfer them to a saucepan along with a can of creamed corn and a few strips of bacon, sliced up. Fill the empty creamed corn can with water and add it to the pot. Add half the seasoning packet, then bring the whole thing to a simmer and cook until the noodles are nice and tender. The soup will thicken up into a thick chowder, which you can thin out as desired. Add a handful of thinly sliced scallions, and you're good to go. Want some extra decadence? Replace the water with milk (or cream!), and swirl in a bit of butter before you serve it. This is a dish best served with a tie on.