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Heat 1 tbsp olive oil in a large pot over a low heat. Fry the bacon until crisp, around 8 minutes, then scoop out all of it and set aside.
Add the sweetcorn and onion to the pot with a pinch of salt and pepper. Cook for 5 minutes, then add the garlic and cayenne and cook for a further 5 minutes.
Remove two thirds of the corn into a blender along with the butter beans, creme fraiche and a generous glug of stock. Blend until smooth.
Pour back into the pan with the remaining corn and stir to combine. Add the rest of the stock and half of the bacon. Cook for a further 10-15 minutes.
Top with the remaining crispy bacon and spring onions. Optionally set some corn aside to top at the end too.