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.
Variations & Tips
For a vegan version, substitute the heavy cream with coconut milk or a plant-based cream alternative. You can also add diced potatoes for extra heartiness, or a pinch of cayenne pepper for a bit of heat. If you prefer a thicker chowder, mash some of the beans before adding them to the pot. Feel free to experiment with different types of beans, such as navy or great northern beans, for a slightly different texture and flavor.
