This creamy White Bean Chowder is hearty and satisfying with white beans and vegetables.
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.
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.
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 of White Bean Chowder.
White Bean Chowder
With beans for protein and a variety of vegetables, this White Bean Chowder is hearty and flavorful. It’s creamy, thick, rich, and completely satisfying. And bonus, it’s very easy to make! Whip up a double batch on the weekend and have it for dinner, and then save the leftovers for weekday lunches.
Ingredients in White Bean Chowder:
- Olive oil
- Turkey bacon
- Onion
- Celery
- Carrot
- Red bell pepper
- Garlic
- Fresh thyme
- Flour
- Vegetable stock
- Tomato
- Tomato paste
- Bay leaf
- Dried oregano
- Salt
- Black pepper
- Canned cannellini beans
- Heavy cream
- Fresh parsley
Different Versions of This White Bean Chowder
For the vegan version, omit the turkey bacon and add 1/8 teaspoon smoked paprika to give it a smoky complexity, and use canned full-fat coconut milk instead of heavy cream.
To make this White Bean Chowder gluten free, omit the flour and make sure the vegetable stock you use is gluten free. Mash about 1/2 cup of the beans to give the soup a creamy texture.
White Bean Clam Chowder
To make White Bean Clam Chowder, you can either add a can of rinsed, drained white beans to your favorite clam chowder, or you can add clams to this White Bean Chowder recipe.
If you want to add clams to this recipe, you can either use raw shucked clams or clams in the shell. Simmer raw shucked clams for about 5 minutes in this chowder. For clams in the shell, steam them in a separate pot, and then add the steamed open clams in their shells to this chowder.
Vegan White Bean Corn Chowder
To make this recipe into Vegan White Bean Corn Chowder, make these changes to the recipe below:
- Omit the turkey bacon and add 1/8 teaspoon smoked paprika
- Use canned full-fat coconut milk instead of heavy cream
- Add 1 (15 ounce) can of corn, rinsed and drained
What to Serve With White Bean Soup
The sky is the limit when it comes to delicious things to pair with white bean soup! Here are a few ideas:
- Keep it simple with store-bought crusty bread or crackers
- Bake up a loaf of Rosemary-Onion Quick Bread or Savory Thyme and Swiss Cheese Scones
- Whip up your favorite grilled cheese (try my Spinach Mozzarella Grilled Cheese with this, it tastes like white pizza)
- Serve up this soup with big green salad like my Creamy Poppy Seed Kale Slaw with Red Pear, Toasted Pepitas, and Golden Raisins
More Delicious Creamy Soup Recipes to Try:
- Weeknight Creamy Sausage and Spinach Soup
- Creamy Potato Soup
- Cheesy Tomato-Basil Chowder
- Creamy Chicken and Mushroom Soup
- Buffalo Chicken Chowder
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
White Bean Chowder
Ingredients
- 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 vegetable stock or chicken stock if you prefer
- 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
- 15 ounce can of cannellini beans rinsed and drained
- 3 tablespoons heavy cream
- 2 tablespoon minced fresh parsley leaves
Instructions
-
Heat the oil in a 3-quart pot over medium-high heat; add the turkey bacon and cook 3 minutes, stirring occasionally.
-
Add the onion, celery, carrot, and bell pepper and cook until starting to soften, about 3 to 5 minutes.
-
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.
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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.)
-
Turn the heat off and stir in the cream and parsley.
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Taste and season with additional salt and pepper as desired; serve.
Recipe Notes
Vegan Version: Omit the turkey bacon and add 1/8 teaspoon smoked paprika to give it a smoky complexity, and use canned full-fat coconut milk instead of heavy cream.
Gluten Free Version: Omit the flour and make sure the vegetable stock you use is gluten free. Mash about 1/2 cup of the beans to give the soup a creamy texture.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
it looks so comforting and tasty! A great idea.
Cheers,
Rosa
I just made your soup and it is amazing! Will definitely make again. Thanks for sharing!
Joan
It may be getting warmer here but I’m somehow still craving thick delicious chowders…I can definitely see why this was such a memorable part of your meal! Looks amazing!
Agreed! Some of my favorite restaurants in Charleston are total dives. The soup looks absolutely perfect. White beans are so darn comforting
WHat a gorgeous chowder! It sounds super delicious, very flavorful.
So true about hole in the wall restaurants! This looks yummy – I love chowder so much. We spent a lone week in coastal Maine a few years ago and I think I stopped at almost every chowder stand to “taste” how theirs compared. lol!
LOL! I have the same opinion on “shady” looking restaurants. They’re almost always the best. I actually look for shadiness for good food, lol! This looks delicious, Faith!
Bean chowder? This sounds great!!
This is going on my to-make-soon list. Love everything about it. :)
Loving that list of ingredients and it looks super tasty. Sounded a wonderful restaurant. I went to a Michelin place last weekend and the paint was off the walls outside, pretty run down looking but inside…. Whoah. I’m just name-dropping since hubby doesn’t take me out often, Lol. Great you discovered this chowder to share with us!
The chowder looks amazing! I think you’re 100% correct–often the best food comes from the shadiest looking (from the outside) places… We have a few of those secret gems to go to too…
This seriously looks incredible! I’ve been craving some kind of creamy chowder for a while now. I do like clam chowder, except the clams are my least favorite part if that makes any sense, lol. This looks perfect for me – I’ll be trying it soon!
This bean soup looks so delicious, Faith. I love the colorfulness of it, and the ingredients you used. Hearty, comforting and I bet very flavorful. Thanks for sharing!
I agree that those are often some of the best restaurants. Your soup looks delicious, too! Also, I have an award waiting for you on my blog.
Just found your blog! Lovely! I also just pinned this recipe – my kind of food. I am your newest follower!
We are expecting heavy rains in the next few days, and this soup would be perfect to enjoy during our indoor time.
MImi
Your chowder looks hearty and delicious Faith! Great recreation. That’s been my experience too! There’s a great family run Italian restaurant inside a run-down shack that I must of passed 1,000’s of times in my life afraid to go in. Big mistake. Now I know.
I always tell me kids the same thing, not to judge a restaurant from the way it looks outside. So nice to see the chowder you recreated at home.
Have been longing for making a creamy chowder..yours look scrumptious, Faith! Your experience of that restaurant seems something similar to mine..I know the next time I pass through it, will certainly check in..
Oh how lovely. :-) I’m in Washington today and it’s been raining and hailing and blowing up a gale. This soup would be heavenly. :-)
I love those best kept secrets! And love that this one led you to share aother fabulous recipe with us.
This looks so delicious. I love white bean soup especially on a cold night. I can’t wait to try this!
I’m not usually a fan of beans, but this soup looks so comforting and delicious, I NEED to try it!
This looks perfect for our cool rainy weekend in New Jersey. Thanks,Faith.
i love a hearty chowder, and i love even more the fact that there’s a reasonable amount of cream in this one!
The chowder looks so comforting and delectable!
I use turkey bacon in my seafood chowders all the time…and this recipe of yours would be right up my alley. Bring on more legumes to my table any time ;o)
Flavourful wishes,
Claudia
I love little spots like that :) And your chowder looks fantastic!
Yum, this looks and sounds delicious.
Looks delicious! It’s always so nice to be surprises by a fantastic restaurant when it doesn’t look like anything special from the outside.
That chowder looks absolutely delicious , really.
I tried this recipe and found it to be a regular on the soup rotation. Really great tasting and fairly simple.
Thanks for the recipe
Mary
Can I please have the fat description and calories included. Have to add it to my Weight watchers points.
Made it tonight very taste, but my veggies weren’t cooked through well. Gotta boil it a little longer next time. But luv it. Tasty!
Thank you.
Cynthia, Thanks so much for your comment, I’m so happy to hear you enjoyed the soup! I just added the nutrition information for this recipe. Also, regarding the veggies not being cooked, be sure to finely dice them like the recipe says and also like it says, be sure to saute them first until starting to soften. I hope this helps!
Made this for dinner tonight, it was delicious. I had to use regular bacon since I didn’t have any turkey bacon. Will definitely make this again.
This chowder is fantastic! Thanks for sharing!
Elizabeth, I’m so happy you enjoyed it, thanks so much for letting me know!
This is a phenomenal soup! It has a ton of deep flavor and was perfect for a chilly night and served with rosemary focaccia. I’m so glad I made a double batch so I can enjoy leftovers this week!
This is the best creamy soup ever! I used light red kidney beans that I on hand, my family raved how goid it was!
This was really good. I didn’t add the cream. Next time I’ll skip the oregano.
I had some friends coming over. There was already some boiled black eyed beans in the fridge. I woke up wanting to have something warm since it’s been raining here. Looked up a chowder recipe which uses beans, and reached here. It was an absolute hit with the hungry junta. I made a few alterations using things I had at hand. I didn’t have parsley, so used oregano and added in 2 tsp of the fajita mix I had. It gave the chowder a lovely mildly spicy flavour. Instead of red onion I threw in the spring onions lying in the fridge. This recipe is so so flexible and yields a delightfully tasty chowder.