Vegetarian Chowder

  • 1 lb. white beans (limas, small whites, navies or great northern)
  • 1 c. chopped onion
  • 1 1/2 c. chopped celery
  • 1/4 c. butter or margarine
  • 1/4 c. flour
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 3 c. milk
  • 1 - 16 oz. can whole kernel corn
  • 1 - 16 oz. can tomatoes
  • 1/4 lb. Monterey Jack or Sharp Cheddar cheese

Sort, rinse and soak beans. Drain. In large kettle, cook beans in 6 to 8 cups of hot water with 1 1/2 teaspoons salt. Cook until tender (about 1 hour for limas; about 2 to 2 1/2 hours for small whites or great northern). Don't drain.

Meanwhile, cook onion and celery briefly in butter in a 1 1/2 quart saucepan. Blend in flour, salt and pepper. Stir in milk and bring mixture to a boil. Add to beans and their liquid, along with remaining ingredients. Heat to boiling. For extra zip, add a few dashes of bottled hot sauce.

  • Yields: 12 servings
  • Preparation Time: About 45 minutes

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