1 lb White beans (limas, small
-whites, navies or great
-northerns)
1 c Chopped onion
1 1/2 c Chopped celery
1/8 ts Pepper
3 c Milk
1 cn (16 oz) tomatoes
1 cn (16 oz) whote kernel corn
1/4 c Butter/margarine
1/4 c Flour
1/2 ts Salt
1/4 lb Monterey Jack or sharp
-Cheddar cheese

Sort, rinse and soak beans. Drain. In large kettle,
cook beans in 6 to 8 cups of hot water with 1 1/2 tsp
salt. Cook until tender (about 1 hour for limas;
about 2 to 2 1/2 hours for small whites or great
northerns). Don’t drain. Meanwhile, 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 a boil. Add to beans and their
liquid, along with remaining ingredeints. Heat to
boiling. For extra zip, add a few dashes of bottled
hot sauce.

Makes 12 servings.
References :

Are you referring to oyster stew? That is basically half&half, salt, and oysters.

The trademark ingredients of a classic chowder (creamy OR red) are potatoes and celery.

If you can get past that fact, I highly recommend the corn&crab chowder from the New York Times cookbook. The best I’ve had.
References :