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

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.