Corn And Lima Bean Chowder

Recipe Ingredients

2 teaspoons	10ml	Margarine or butter
4 cups	948ml	Red potatoes - cut bite-size chunks
1 cup	62g / 2.2oz	Onion - chopped (large)
1/2 cup	55g / 1.9oz	Sliced celery
1/3 cup	20g / 0.7oz	Flour
3 cups	711ml	Skim milk
3 cups	711ml	Vegetable broth
1		Frozen lima beans - (10oz)
1/4 teaspoon	1.3ml	Dried thyme
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Frozen corn - (16 oz)
		Chopped tomato - for garnish
		Chopped parsley - for garnish

Recipe Instructions

In a Dutch oven, melt margarine or butter. Add potatoes, onion and celery. Cover and cook over medium heat, stirring occasionally, 12 minutes or until vegetables are softened.

Spoon flour into a small bowl, add milk and whisk to blend. Add flour mixture to pot along with broth, lima beans, thyme, salt and pepper. Bring to boil; reduce heat and simmer 8 minutes, stirring occasionally. Add corn; simmer 5 minutes or until vegetables are tender.

This recipe yields about 10 cups.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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