White Bean Chowder

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White Bean Chowder

Is this it?, I asked, bewilderedly looking out the car window at what could have been any dive in any sketchy area of any town.

With a nod, Mike assured me that this was in fact the place. 

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I was pretty excited though, not only because he had promised me several times that no matter what it looks like from the outside, I really would love this restaurant, but also because in my experience, restaurants that look shady on the outside often have the best food.

I like to think of them as best-kept secrets.

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Mike was right – I had one of the best meals that night that I’d had in a while. The sea bass (always one of my favorites) was cooked to perfection, and I even enjoyed the cannoli (which I’m not usually a big fan of). But the highlight of my meal was definitely the soup I had to start. It was creamy, full of vegetables and beans, with a hint of smoky flavor; the perfect thing to combat a chilly evening.

Here’s my version.

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White Bean Chowder

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 3 to 4 servings

White Bean Chowder


  • 2 tablespoons olive oil
  • 3 slices turkey bacon, minced
  • 1 medium onion, finely diced
  • 1 medium stalk celery, finely diced
  • 1 medium carrot, finely diced
  • 1/4 of a medium-large red bell pepper, finely diced
  • 3 large cloves garlic, minced
  • 2 teaspoons fresh minced thyme leaves
  • 1 1/2 tablespoons all-purpose flour
  • 3 cups low-sodium vegetable or chicken stock
  • 1 small tomato, finely diced
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 (15-16 oz) can cannellini beans, rinsed and drained
  • 3 tablespoons heavy cream
  • 2 tablespoon minced fresh parsley leaves


  1. Heat the oil in a 3-quart pot over medium-high heat; add the turkey bacon and cook 3 minutes, stirring occasionally.
  2. Add the onion, celery, carrot, and bell pepper and cook until starting to soften, about 3 to 5 minutes.
  3. Turn the heat down to medium, stir in the garlic and thyme, and cook 2 minutes; stir in the flour and cook 2 minutes more.
  4. Add the stock, tomato, tomato paste, bay leaf, oregano, salt, pepper, and beans, and bring to a boil; turn the heat down and simmer 15 minutes (uncovered). (Mash a few of the beans against the side of the pot if you want a thicker soup.)
  5. Turn the heat off and stir in the cream and parsley.
  6. Taste and season with additional salt and pepper as desired; serve.

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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