Oven Cheese Chowder

Title:
Oven Cheese Chowder

Yield:
10 Servings

Categories:
Cheese,
Chick
peas,
Onions,
Tomatoes




Ingredients:





   1/2 lb Zucchini; in 1 inch chunks


     2 md Onions; chopped


     1 cn (15 oz) garbanzo beans;


          -rinsed/drained


     1 cn (14 1/2 oz) diced tomatoes


          -with liquid


     1 cn (11 oz) Mexican-style Corn;


          -drained


     1 cn (14 1/2 oz) chicken broth


     2 ts Salt


   1/4 ts Pepper


     1    Clove garlic; minced


     1 ts Dried basil


     1    Bay leaf


     1 c  Shredded Monterey jack


          -cheese; (4 oz.)


     1 c  Grated Romano cheese


 1 1/2 c  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 F,. for 1 hour, stirring once. Stir in the cheese and cream. Bake,


 uncovered, for 10 minutes. Remove bay leaf. Top with additional Monterey


 Jack cheese if desired.


 


 Yield: 10-12 servings. ( 3 quarts.) Submitted by Martha Eastham, San Diego,


 California


 


 Recipe by: Country Magazine, Aug/Sept. '95, p. 51


 


 Posted to MC-Recipe Digest V1 #963 by Roberta Banghart


 
on Dec 23, 1997