Pantry Vegetarian Chowder

Cook In Southwest's Note:

If I recall correctly, this came from a package of dried beans. It's rich comfort food that isn't really too awfully bad for you as most things in the "comfort" category are. You could certainly substitute canned beans for the cooked dried beans and get the same result. (If you do, don't add any salt, as canned beans are already salted.) Time for preparation assumes dried beans and excludes the pre-soaking time of 24 hours. You can use 1-2 cups frozen corn instead of canned if you prefer. Two cans evaporated milk almost makes 3 cups. I use that and add half and half to make the 3 cups. I like to garnish this with some plain corn tortilla chips.

• Total Time: 3 hrs
• Prep Time: 3 hrs
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 1 lb dried white bean
• 1 ½ teaspoons salt
• 1 cup onion , chopped
• 1 ½ cups celery , chopped
• ¼ cup butter
• ¼ cup flour
• ½ teaspoon salt
• ¼ teaspoon pepper
• 3 cups milk
• 1 (16 ounce) can tomatoes
• 1 (16 ounce) can whole kernel corn
• ¼ lb monterey jack cheese , shredded (or sharp cheddar)
• 1 dash hot pepper sauce
• 1 (4 ounce) can diced green chilies (optional)

Directions:

1. Sort, rinse, and soak beans overnight. Drain and rinse. In large pot, cook beans in 6-8 cups water with 1 1/2 teaspoons salt. Cook until tender (about 2-2 1/2 hours.) Don't drain. Meanwhile, cook onion and celery briefly in butter. Stir in flour, salt, and pepper. Gradually stir in milk and bring mixture to boil. Add to the beans along with the other ingredients. Heat to boiling.