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Oven Cheese Chowder

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  • Oven Cheese Chowder

    Peabodyqp
    Posted September 30, 2005 09:12 PM

    OVEN CHEESE CHOWDER
    From Bob Robinson – Huntsville Item

    ½ lb zucchini, cut into 1-inch chunks
    2 medium onions, chopped
    1 can (15 oz) garbanzo beans, rinsed and drained
    1 can ( 14 ½ oz) diced tomatoes with liquid
    1 can (11 oz) Mexican style corn, drained
    1 can (14 oz) chicken broth
    2 T salt
    ¼ t pepper
    1 garlic clove, minced
    1 t dried basil
    1 bay leaf
    1 c (4 oz) shredded Monterey Jack cheese
    1 c grated Romano Cheese
    1 ½ c half & half cream
    Additional Monterey Jack cheese optional

    In a 3 quart baking dish, combine the first 11 ingredients. Cover and bake at 400 degrees for one 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. NOTE: I don't like garbanzo beans so I substiute them with navy beans.Makes 10-12 servings (3 quarts)
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