Vegetarian Chowder

Now You’re Cooking, Connecticut!, p. 157

1 pound dried baby lima beans

1 cup chopped onion

1 ½ cups chopped celery

1 tablespoon butter or margarine

¼ cup all-purpose flour

1 ½ teaspoons salt

1/8 teaspoon pepper

3 cups milk

1 (16 ounce) can tomatoes

1 (16 ounce) can whole kernel corn

¼ pound shredded Monterey Jack cheese or sharp Cheddar cheese

Hot pepper sauce (optional)

Sort and rinse lima beans; cover with water and boil 12 minutes. Remove from heat and soak for 1 hour; rinse. In large kettle, cook beans until tender about 1 hour; do not drain. 

I wimped out and I am duly ashamed.

Meanwhile cook onion and celery briefly in butter in a 1 ½ quart saucepan. Blend in flour, salt and pepper. Stir in milk and bring to a boil. 

I promise I actually followed the directions for the rest of it, though.

Add to beans and their liquid along with remaining ingredients. Bring to a boil. For extra zip, add a few dashes of hot sauce if desired. 

Seems a little less chowder-y once the cheese is added, but what the hell: it's a great cheese soup!

My Rating: 4/5 "I should begin by noting that I absolutely despite lima beans. They are without a doubt my least favorite food. So imagine my surprise when I loved this soup! It's really tasty - especially with the hot sauce, which you really should add. It's certainly a dairy whallop, but it's worth it."