Basque Vegetable Chowder

Servings: 12 servings
Category: Soup
Ethnic Style: Basque

Ingredients:
1 ½ cups chopped celery
1 cup chopped onion
¼ cup butter or margarine
¼ cup all-purpose flour
1 ¼ quarts milk
4 (15-ounce) cans large lima beans, rinsed and drained or 6 cups cooked dry- packaged large lima beans (butter beans)
1 (16-ounce) can diced tomatoes, undrained
1 (16-ounce) whole kernel corn, drained
½ teaspoon dried oregano
½ teaspoon dried rosemary leaves
½ teaspoon salt
1/8 teaspoon black pepper
4 ounces shredded jack or sharp cheddar cheese

Instructions:
Sauté celery and onion in butter in stock pot or large pot until tender, about 5 minutes. Add flour, stirring, for 1-2 minutes longer. Add milk and remaining ingredients, except cheese, and heat just to simmering, taking care not boil. Cover and simmer 5 minutes. Reduce heat to low; add cheese and stir until melted.