Instructions: Wash beans thoroughly and put into soup kettle. Add water and salt, heat to boiling, reduce heat and simmer 45 minutes. Reserve 1/2 cup of whole lima; puree the remainder along with the liquid left from cooking. Pan-fry bacon until done. Remove and add the onion to the fat and saute until soft. Add potatoes, carrots and 1 cup water and the 3/4 teaspoon salt. Simmer for 15 minutes or until vegetables are tender. Add milk, the pureed and the whole beans. Heat to boiling. Serve immediately. Crumble bacon and sprinkle it and the parsley over the chowder. 4 generous servings.

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