Oven Cheese Chowder

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  • Category: Soups
  • Servings: 10–12 servings (3 quarts)
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Oven Cheese Chowder

Ingredients

  • 1/2 pound zucchini, cut into 1-inch chunks
  • 2 medium onions, chopped
  • 1 can (15 oz.) garbanzo beans, rinsed and drained
  • 1 can (14 1/2 oz.) diced tomatoes, undrained
  • 1 can (11 oz.) Mexican-style corn, drained
  • 1 can (14 1/2 oz.) chicken broth
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 garlic clove, minced
  • 1 teaspoon dried basil
  • 1 bay leaf
  • 1 cup (4 oz.) shredded Monterey Jack cheese
  • 1 cup grated Romano cheese
  • 1 1/2 cups half-and-half cream
  • More Monterey Jack cheese, optional

Directions

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

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