Soup, Chili, Stew and Dumpling Recipes
Oven Cheese Chowder
Yield: 10 to 12 servings (3 quarts)
Ingredients
- 1/2 pound zucchini, cut into 1 inch chunks
- 2 medium onions, chopped
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 1 (14 1/2 ounce) can diced tomatoes with liquid
- 1 (11 ounce) can Mexican-style corn, drained
- 1 (14 1/2 ounce) can chicken broth
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1 garlic clove, minced
- 1 teaspoon dried basil
- 1 bay leaf
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 1 cup grated Romano cheese
- 1 1/2 cups Half-and-Half
- Additional Monterey Jack cheese (optional)
Instructions
- In a 3 quart baking dish, combine the first 11 ingredients. Cover and bake at 400 degrees F for 1 hour, stirring once.
- Stir in the cheeses and cream. Bake, uncovered, for 10 minutes.
- Remove bay leaf.
- Top with additional Monterey Jack cheese if desired.