Vegitarian Chowder

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1 lb white beans
1 cup chopped onion
1 1/2 cup chopped celery
1/4 cup butter
1/4 cup flour
1 1/2 tsps    salt
1/8 tsp pepper
3 cups milk
1 can diced tomatoes
1 can whole kernel corn
8 oz shredded Monterey Jack cheese
Rinse, sort and soak beans. Drain. In a large kettle cook beans in 6 to 8 cups hot water with 1 1/2 teaspoons salt. Cook until tender. Don't drain. Weanwhile, cook onion and celery briefly in butter in a 1 1/2 quart saucepan. Blend in flour, salt and pepper. Stir in milk and bring mixture to boil. Add to beans and their liquid along with remaining ingredients. Heat to boiling. For extra zip, add a few dashes of bottled hot sauce. Makes 12 servings.