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
- Red bell pepper
- Fresh thyme
- Vegetable stock
- Tomato paste
- Bay leaf
- Dried oregano
- 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
- 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
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.
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.
Taste and season with additional salt and pepper as desired; serve.
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!