Pantry Vegetarian Chowder
photo by Cook In Northwest
- Ready In:
- 3hrs
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 lb dried white bean
- 1 1⁄2 teaspoons salt
- 1 cup onion, chopped
- 1 1⁄2 cups celery, chopped
- 1⁄4 cup butter
- 1⁄4 cup flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 3 cups milk
- 1 (16 ounce) can tomatoes
- 1 (16 ounce) can whole kernel corn
- 1⁄4 lb monterey jack cheese, shredded (or sharp cheddar)
- 1 dash hot pepper sauce
- 1 (4 ounce) can diced green chilies (optional)
directions
- 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.
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RECIPE SUBMITTED BY
Cook In Northwest
United States
It's just hubby and I these days. We're retired, but far from spending time in the rocking chair. I enjoy cooking, but usually just do what is quick and easy. I like to have a good supply of things to just thaw and heat in the freezer, so I usually make enough to do two or more meals at a time.