Oven cheese chowder

Yield: 10 servings

Measure Ingredient
½ pounds Zucchini, cut into 1 inch chunks
2 mediums Onions, chopped
1 can Garbanzo beans, rinsed and drained (15 oz.)
1 can Diced tomatoes with liquid (14 1/2 oz.)
1 can Mexican style corn, drained (11 oz.)
1 can Chicken broth (14 1/2 oz.)
2 teaspoons Salt
¼ teaspoon Pepper
1 each Clove Garlic, minced
1 teaspoon Dried basil
1 each Bay leaf
1 cup Monterey Jack cheese
1 cup Grated Romano cheese
1½ cup Half and half cream
\N \N Additional Monterey Jack cheese (optional)


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 cheese if desired.

Serves 10-12 (3 quarts).

SOURCE:* Country Magazine, August/September 1995 POSTED BY: Jim Bodle

Submitted By JIM BODLE On 11-27-95

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