There’s something quietly comforting about a bowl that’s both sweet and savory — the kind that warms you from the first spoonful. This creamy corn and bacon soup is exactly that. Tender kernels of corn mingle with smoky bits of bacon in a velvety base that feels both rich and light. It’s the kind of meal you can make with pantry staples and a single pot, ready to ladle out on slow evenings when the house feels still. Serve it with a scatter of herbs and crusty bread on the side, and you have a bowl of warmth that tastes like home.

Butter, Bacon, and a Little Warmth

Each spoonful carries a bit of contrast — the sweet pop of corn, the smoky crisp of bacon, and the silky smoothness of the creamy base. As it simmers, the kitchen fills with the scent of butter and onions, soft and golden, the kind of aroma that lingers even after dinner. A sprinkle of thyme brings just enough freshness to cut through the richness, while the bacon adds that irresistible depth you can taste before you even take a bite. It’s simple, hearty food that feels like a small reward on a cool day — easy to make, yet deeply satisfying.

Ingredients:

• 6 slices thick-cut bacon, chopped
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 3 cups corn kernels (fresh or frozen, thawed)
• 2 medium potatoes, peeled and diced
• 3 cups chicken broth
• 1 cup heavy cream
• 1 cup whole milk
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour
• ½ tsp dried thyme (or 1 tsp fresh)
• Salt and freshly ground black pepper, to taste
• Chopped parsley, chives, or green onions, for garnish

Instructions:

1. Crisp the bacon and build a flavorful base:
   In a large pot or Dutch oven, cook the chopped bacon over medium heat until golden and crisp. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of the rendered fat in the pot — it adds richness to the soup.
2. Sauté the onion and garlic until fragrant and soft:
   Add the butter and diced onion to the pot, cooking until the onion turns translucent and lightly golden, about 4–5 minutes. Stir in the minced garlic and cook for another 30 seconds until aromatic.
3. Stir in flour to thicken and create a gentle roux:
   Sprinkle in the flour and mix well to coat the onions, forming a thin paste. Cook for about a minute to remove the raw flour taste — this will give the soup its creamy body.
4. Simmer potatoes in broth until tender and comforting:
   Gradually pour in the chicken broth, stirring as you go. Add the diced potatoes and thyme, then bring to a gentle simmer. Cook for 10–12 minutes, or until the potatoes are soft enough to break with a spoon.
5. Add the corn and creamy elements for depth and sweetness:
   Stir in the corn kernels, heavy cream, and milk. Let the soup simmer on low for another 5–7 minutes, stirring occasionally, until it thickens slightly and all the flavors come together.
6. Finish with bacon and season to taste:
   Return the cooked bacon to the pot and season generously with salt and pepper. If you prefer a smoother texture, mash a few potato pieces against the side of the pot or use a hand blender for a few quick pulses.
7. Garnish and serve warm:
   Ladle into bowls and top with a sprinkle of parsley, chives, or green onions. Serve with a slice of crusty bread or a simple side salad for balance.

Why a Dutch Oven?

A Dutch oven is one of the best tools for making soup. Its heavy cast-iron walls hold heat evenly, so your soup simmers gently without scorching. The thick lid keeps moisture locked in, helping flavors deepen as everything cooks together. It’s also roomy enough for generous batches, perfect for family meals or storing leftovers.

Another bonus is versatility: you can sauté onions, brown meat, and simmer broth all in the same pot, so fewer dishes pile up in the sink. Whether on the stovetop or finished in the oven, a Dutch oven makes the process simple and reliable—just the way soup should feel.

Affiliate note: I use this Dutch oven (affordable and dependable), and it has served me well for everyday cooking. If you like cooking in bigger batches, the larger 7-quart version is great for soups and stews that feed a crowd. There are also higher-end options like this one or this one, which many cooks love for brand reputation and long-term reliability.

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat gently on the stove over low heat, adding a bit of milk or broth to loosen the texture.
• This soup also freezes well for up to 2 months — thaw overnight in the fridge before reheating.

Note:

• The soup thickens slightly as it cools, so if you prefer a lighter texture, stir in a splash of milk when reheating.
• For a smokier depth, add a pinch of smoked paprika or a few drops of Worcestershire sauce.
• You can blend half the soup for a smoother consistency while keeping some chunks for texture.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs