Italian Cheese Chowder

Name: 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

14 ingredients

5 steps

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

Directions

1

Preheat oven to 400°F.
2

Combine first eleven ingredients in a 4 quart baking dish.
3

Cover tightly and bake for 1 hour, stirring once or twice.
4

Blend in remaining ingredients. Cover and bake until cheese melts, about 10 minutes.
5

Serve immediately.