Aunt Peg'S Chowder

Name: Aunt Peg'S Chowder
Ingredients: 1 tablespoon vegetable oil; 1 large onion, sliced; 1/4 pound zucchini, chopped; 1 (8 ounce) can garbanzo beans, with liquid; 1 (8 ounce) can whole peeled tomatoes with liquid, chopped; 3/4 cup dry white wine; 3 tablespoons butter, melted; 1 teaspoon minced garlic; 1 teaspoon dried basil; 1 bay leaf; 1/2 cup heavy cream; 1/2 cup shredded Monterey Jack cheese; 1/2 cup grated Romano cheese

13 ingredients

5 steps

Ingredients

1 tablespoon vegetable oil
1 large onion, sliced
1/4 pound zucchini, chopped
1 (8 ounce) can garbanzo beans, with liquid
1 (8 ounce) can whole peeled tomatoes with liquid, chopped
3/4 cup dry white wine
3 tablespoons butter, melted
1 teaspoon minced garlic
1 teaspoon dried basil
1 bay leaf
1/2 cup heavy cream
1/2 cup shredded Monterey Jack cheese
1/2 cup grated Romano cheese

Directions

1

Preheat oven to 400 degrees F (200 degrees C).
2

Heat oil in a medium saucepan over medium heat, and saute onion until tender and lightly browned.
3

In a medium baking dish, mix onion, zucchini, garbanzo beans with liquid, tomatoes with liquid, wine, butter, garlic, basil, and bay leaf.
4

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