Pantry Vegetarian Chowder

• 1 lb dried white bean
• 1 12 teaspoons salt
• 1 cup onion, chopped
• 1 12 cups celery, chopped
• 14 cup butter
• 14 cup flour
• 12 teaspoon salt
• 14 teaspoon pepper
• 3 cups milk
• 1 (16 ounce) can tomatoes
• 1 (16 ounce) can whole kernel corn
• 14 lb monterey jack cheese, shredded (or sharp cheddar)
• 1 dash hot pepper sauce
• 1 (4 ounce) can diced green chilies (optional)

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

white bean, salt, onion, celery, butter, flour, salt, pepper, milk, tomatoes, whole kernel corn, cheese, pepper sauce, green chilies

Taken from www.food.com/recipe/pantry-vegetarian-chowder-411236 (may not work)