Aunt Peg's Chowder

Vegetables are baked in a blend of white wine and herbs, then blended with cheeses and cream.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 304 Calories

Ingredients

• 1 tablespoon vegetable oil
• ½ cup heavy cream
• 3 tablespoons butter, melted
• ½ cup grated Romano cheese
• 1 teaspoon minced garlic
• 1 teaspoon dried basil
• 1 bay leaf
• ½ cup shredded Monterey Jack cheese
• ¾ cup dry white wine
• 1 large onion, sliced
• ¼ pound zucchini, chopped
• 1 (8 ounce) can garbanzo beans, with liquid
• 1 (8 ounce) can whole peeled tomatoes with liquid, chopped

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Heat oil in a medium saucepan over medium heat, and saute onion until tender and lightly browned.

Step 3

In a medium baking dish, mix onion, zucchini, garbanzo beans with liquid, tomatoes with liquid, wine, butter, garlic, basil, and bay leaf.

Step 4

Cover, and bake in the preheated oven 30 minutes. Uncover, stir, and continue baking 30 minutes.

Step 5

Stir heavy cream, Monterey Jack cheese, and Romano cheese into the vegetable mixture, and continue baking 10 minutes, until cheeses are melted and bubbly.