Heat the olive oil in a large pot over medium heat.
Add the onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
Stir in the thyme and smoked paprika, cooking for another minute until fragrant.
Add the cannellini beans and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15 minutes.
Stir in the corn and heavy cream, and cook for another 5 minutes until the chowder is heated through.
Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley.
SOUTHERN POTATO SALAD
Here’s How to Remove White Patina from Glasses and Make Them Shiny with a Genius Trick
Homemade Neapolitan Pizza: The Secret to Perfect Dough
HAKE RECIPE IN SEA SAUCE
If you have one of these plants in your house, take care of it, because you have a treasure and you don’t know it
One-Pan Garlic Herb Chicken with Potatoes & Green Beans
