Smoky Corn and White Bean Chowder
A hearty, creamy soup featuring sweet corn, white beans, and a hint of smokiness from paprika. This american-inspired soups (vegetarian) ready in about 45 minutes pairs olive oil, medium, diced onion, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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 tbsp olive oil
- 1 medium, diced onion
- 2, diced carrots
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 1 can (15 oz), rinsed and drained cannellini beans
- 2 cups (fresh, frozen, or canned) corn kernels
- 4 cups vegetable broth
- 1 cup milk
- 1/4 cup, chopped fresh parsley
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook for 5 minutes until softened. Stir in garlic, dried thyme, and smoked paprika, cooking for 1 minute until fragrant.
- Step 2: Add rinsed cannellini beans, corn kernels, and vegetable broth. Bring to a simmer and cook for 15 minutes.
- Step 3: Use an immersion blender to partially blend soup until creamy but still chunky. Stir in milk and simmer for 5 minutes. Season with salt and pepper to taste. Stir in fresh parsley before serving.
Frequently asked questions
How long does Smoky Corn and White Bean Chowder take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoky Corn and White Bean Chowder?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Smoky Corn and White Bean Chowder?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoky Corn and White Bean Chowder for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Smoky Corn and White Bean Chowder vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The smokiness was spot on. Made it for a dinner party and everyone asked for the recipe.
- ★★★★★
This chowder was perfect for a cold evening. My family loved it!
- ★★★★☆
Great recipe, but took longer than the 30 minutes stated to thicken.
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