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.
I brought this to a party and the crowd went crazy! Not everyone believed me when I said it was only 3 ingredients
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I have been making these for a long time, and people always go crazy for them. They look like a special snack made at home.
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