Oven Cheese Chowder Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1/2 pound zucchini, cut into 1-inch chunks
2 medium onions, chopped
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (11 ounces) Mexicorn, drained
1 can (14-1/2 ounces) 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 cream
Additional Monterey Jack cheese, optional
Instructions
In an ungreased 3-qt. baking dish, combine the first 11 ingredients. Cover and bake at 400 ° for 1 hour, stirring once.
Stir in the cheeses and cream. Bake, uncovered, for 10 minutes longer. Discard bay leaf. Top with additional Monterey Jack if desired.
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