Basque Vegetable Chowder

1 1/2 c. chopped celery
1 c. chopped onion
1/4 c. butter or margarine
1/4 c. all-purpose flour
1 1/4 quarts 2-percent milk
4 (15 oz.) cans large lima beans (butter beans),
rinsed and drained,
OR 6 c. cooked dry-packaged large lima beans (butter beans)
1 (16 oz.) can diced tomatoes, undrained
1 (16 oz.) can whole kernel corn, drained
1/2 tsp. dried oregano leaves
1/2 tsp. dried rosemary leaves
1/2 tsp. salt
1/8 tsp. pepper
4 oz. (1 c.) shredded Monterey Jack cheese
OR sharp Cheddar cheese

Sauté celery and onion in butter in stockpot until tender, 5-8 minutes. Add flour and cook, stirring, 1-2 minutes longer.

Add milk and remaining ingredients, except cheese, and heat just to simmering (do not boil); simmer, covered 5 minutes. Reduce heat to low; add cheese, stirring until melted.

Makes 12 servings.