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