Melt 2 tablespoons of butter in a large soup pan over medium-high heat. Add the chopped potatoes and sauté until they begin to brown. Stir in the diced onion.
When the onion becomes translucent and starts to brown, toss in the mushrooms, corn, and thyme. Add in the lemon juice and half of the chopped green onions. Season the mixture with salt and pepper to taste.
Pour the white wine into the pan and bring it to a rolling bubble for 1-2 minutes. Once most of the wine has evaporated, mix in the cream cheese and 1 cup of water. Let the soup simmer for 10 minutes over medium-low heat.
While the soup is simmering, melt the remaining 1 tablespoon of butter in a separate skillet. Cook the scallops in batches, searing them until golden brown on both sides—about 2-3 minutes per side. Make sure not to overcrowd the pan.
Remove the cooked scallops and set them aside. In the same skillet, fry the bacon until it becomes crispy.
Sprinkle the paprika into the simmering soup, and add any additional salt and/or pepper if needed. Pour in the heavy cream, stirring well to combine.
Add half of the seared scallops to the soup. Crumble the crispy bacon into the soup as well, reserving some for garnish if desired.
To serve, spoon the soup into bowls and top with the remaining scallops, bacon, and the other half of the chopped green onions. Serve hot and enjoy!