Recipe for Oven Cheese Chowder from the Soups section.
Oven Cheese Chowder1/2 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 ounce) shredded Monterey jack cheese
1 cup grated Romano cheese
1 1/2 cups half-and-half cream
Additional Monterey jack cheese, optional 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. Yield: 10 to 12 servings (3 quarts)
We hope you enjoy your freshly made Oven Cheese Chowder. This recipe came from Soups's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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