Corn and White Bean Chive Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A creamy, vibrant soup featuring sweet corn, protein-packed white beans, and a delicate chive finish for a satisfying meal. This american-inspired soups ready in about 40 minutes pairs fresh or frozen corn kernels, finely chopped onion, stalks, finely chopped celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups, fresh or frozen corn kernels
• 1 can (15 oz), drained and rinsed cannellini beans
• 1, finely chopped onion
• 2 stalks, finely chopped celery
• 2 cloves, minced garlic
• 4 cups chicken broth
• 1/2 cup heavy cream
• 2 tbsp, finely chopped chives
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 finely chopped onion and 2 finely chopped celery stalks, cooking for 5 minutes until softened.
2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant. Stir in 2 cups corn kernels and cook for 3 minutes to soften slightly.
3. Step 3: Pour in 4 cups chicken broth and bring to a simmer. Add 1 can (15 oz) drained and rinsed cannellini beans, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 15 minutes to allow flavors to meld.
4. Step 4: Stir in 1/2 cup heavy cream and cook for 2 more minutes until heated through. Remove from heat and stir in 2 tbsp finely chopped chives. Taste and adjust seasoning if needed.