This bean soup with corn and bacon is pure Southern comfort. The combination of creamy white beans, sweet corn kernels, and smoky bacon creates a soup that's hearty enough to be a meal on its own. It's the kind of soup that makes everything feel right with the world.
Growing up in the South, bean soups were a staple - they were economical, nutritious, and absolutely delicious. This version takes that tradition and elevates it with quality bacon and the natural sweetness of corn. It's become a family favorite that I make all year round.
The Bacon Makes It
Don't skimp on the bacon here - it provides the foundation for the entire dish. The rendered bacon fat adds incredible flavor to the sautéed vegetables, while the crispy bacon pieces on top add texture and smokiness to every bite.
Tips for perfect bacon:
- Use thick-cut for more substantial pieces
- Cook until crispy but not burnt
- Remove before it releases too much fat (you want 2-3 tablespoons)
- Save extra bacon fat for other cooking
Choosing Your Corn
The type of corn you use affects the soup's sweetness and texture:
- Fresh corn (best) - Cut from the cob, adds maximum sweetness
- Frozen corn - Excellent year-round option, no need to thaw
- Canned corn - Drain well, slightly softer texture
In summer, use fresh corn for an extra-special version. The natural sugars and crisp texture are unbeatable.
Making It Heartier
This soup is already substantial, but you can bulk it up with:
- Diced potatoes (add with the broth)
- Cooked rice or pasta
- Shredded rotisserie chicken
- Extra beans (try black beans for variety)
Serving Suggestions
Complete this Southern meal with:
- Cornbread (the classic pairing)
- Buttermilk biscuits
- Coleslaw on the side
- Hot sauce for those who like it spicy
Bean Soup with Corn and Bacon
Hearty Southern-style soup with white beans, sweet corn, and crispy bacon.
Nutrition per serving
Ingredients
Instructions
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Cook the bacon. In a large pot or Dutch oven over medium heat, cook diced bacon until crispy, about 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Leave 2-3 tablespoons of bacon fat in the pot.
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Sauté vegetables. Add onion and celery to the bacon fat. Cook until softened and onion is translucent, about 6 minutes. Add garlic and cook 1 minute until fragrant.
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Add remaining ingredients. Stir in white beans, corn kernels, chicken broth, smoked paprika, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 25 minutes.
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Finish and serve. Remove bay leaf. Season with salt and pepper to taste. Ladle into bowls and top with crispy bacon pieces and sliced green onions.
Recipe Notes
- Bacon: Use thick-cut for best results. Save extra fat for other cooking.
- Make it creamy: Blend half the soup or add ½ cup heavy cream.
- Storage: Refrigerate up to 5 days. Store bacon separately for best texture.
- Vegetarian: Use olive oil, vegetable broth, and liquid smoke.
Frequently Asked Questions
Can I use canned corn instead of fresh or frozen?
Yes, canned corn works fine. Drain it well before adding. Fresh corn cut off the cob is best for sweetness and texture, followed by frozen. Canned corn is softer but still adds good flavor to the soup.
What type of bacon works best?
Thick-cut bacon provides the best texture and more meaty bites. Applewood-smoked or hickory-smoked bacon adds extra depth. Avoid pre-cooked bacon as it won't render fat for sautéing the vegetables.
How do I make this soup vegetarian?
Omit the bacon and use olive oil for sautéing. Add 1 teaspoon of liquid smoke for smokiness, and use vegetable broth. You can also add smoked paprika or chipotle for depth. Coconut bacon makes a great topping.
Can I make this soup creamy?
Yes! Blend half the soup until smooth and stir back in, or add 1/2 cup heavy cream at the end. For a lighter option, stir in 1/2 cup sour cream or Greek yogurt when serving.
How long does this soup keep?
Store refrigerated for up to 5 days. The soup freezes well for 3 months, but store the crispy bacon separately and add fresh when reheating for best texture. The corn may soften more when frozen and thawed.
