Bean Soup with Corn and Bacon

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