Aunt Peg's Chowder

Aunt Peg's Chowder

Recipe by Sherri Coster from allrecipes.com

Dinner 2 Hr. 30 Mins.

Ingredients

6

6 servings

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

Instructions

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat oil in a medium saucepan over medium heat, and saute onion until tender and lightly browned.
  • In a medium baking dish, mix onion, zucchini, garbanzo beans with liquid, tomatoes with liquid, wine, butter, garlic, basil, and bay leaf.
  • Cover, and bake in the preheated oven 30 minutes. Uncover, stir, and continue baking 30 minutes.
  • Stir heavy cream, Monterey Jack cheese, and Romano cheese into the vegetable mixture, and continue baking 10 minutes, until cheeses are melted and bubbly.

Nutritional Facts

Per 6 servings

  • Calories: 304
  • Carbohydrate: 15g
  • Fat: 21g
  • Fiber: 3g
  • Protein: 9g
  • Sugar: 3g

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