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.

Yield: 10 cups

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