Print Recipe

Oven Cheese Chowder

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 cream
  • Additional Monterey jack cheese, optional

Instructions

  1. In a 3-quart baking dish, combine the first 11 ingredients. Cover and bake at 400 degrees F for 1 hour, stirring once.
  2. Stir in the cheeses and cream. Bake, uncovered, for 10 minutes.
  3. Remove bay leaf.
  4. Top with additional Monterey jack cheese if desired.

Yield: 10 to 12 servings (3 quarts)









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