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Ingredients:
- 3 tablespoons butter
- 1/4 cup chopped onion
- 1 cup sliced celery
- 2 tablespoons flour
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 2 1/2 cups milk
- 1 package (10 ounces) frozen Lima beans, cooked
- 1 can (14.5 ounces) tomatoes with juice
- 1 can (15 ounces) cream-style corn
Preparation:
Melt butter in a large saucepan over low heat; add onion and celery and sauté until tender. Blend in the flour, salt, and pepper. Gradually add milk; cook, stirring constantly, until thickened. Add cooked Lima beans, tomatoes, and corn. Heat through.
Vegetable chowder serves 6 to 8.
Vegetable chowder serves 6 to 8.
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