Description
A recipe for Basque Vegetable Chowder

Ingredients

• 1 1/2 cups chopped celery
  
• 1 cup chopped onion
  
• 1/4 cup butter or margarine
  
• 1/4 cup all-purpose flour
  
• 1 1/4 quarts milk (2%)
  
• 4 cans (15 ounces each) large lima beans (butter beans), rinsed and drained,
  
• or 6 cups cooked dry-packaged large lima beans (butter beans)
  
• 1 can (16 ounces) diced tomatoes, undrained
  
• 1 can (16 ounces) whole kernel corn, drained
  
• 1/2 teaspoon dried oregano leaves
  
• 1/2 teaspoon dried rosemary leaves
  
• 1/2 teaspoon salt
  
• 1/8 teaspoon pepper
  
• 4 ounces (1 cup) shredded Monterey Jack cheese or sharp Cheddar

Preparation
Prep Time: 10 minutes Cook Time: 20 minutes

SAUTÉ celery and onion in butter in stockpot until tender, 5 to 8 minutes. Add flour and cook, stirring, 1 to 2 minutes longer.

ADD milk and remaining ingredients, except cheese, and heat just to simmering (do not boil); simmer, covered 5 minutes.

REDUCE heat to low; add cheese, stirring until melted.

Nutrition
no information available

Serves
Makes 12 servings

Variations
no information available