Italian Cheese Chowder
Ingredients
- 16 ounces stewed tomatoes ⓘ
- 15 1/2 ounces garbanzo beans, drained ⓘ
- 1/2 lb zucchini ⓘ
- 2 onions, chopped ⓘ
- 1 1/2 cups dry white wine ⓘ
- 1/4 cup butter ⓘ
- 2 teaspoons salt ⓘ
- 2 teaspoons instant minced garlic ⓘ
- 1 teaspoon dried basil ⓘ
- 1/4 teaspoon pepper ⓘ
- 1 bay leaf ⓘ
- 1 cup monterey jack cheese, grated ⓘ
- 1 cup romano cheese, grated ⓘ
- 1 cup whipping cream ⓘ
Instructions
- Preheat oven to 400°F.
- Combine first eleven ingredients in a 4 quart baking dish.
- Cover tightly and bake for 1 hour, stirring once or twice.
- Blend in remaining ingredients. Cover and bake until cheese melts, about 10 minutes.
- Serve immediately.
Nutrition & Diet Analysis (per serving)
779
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).