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Ingredients
| canned stewed tomatoes: 1 lb |
| garbanzo beans: 15.5 oz (drained) |
| zucchini squash: 0.5 lb |
| onions: 2 (chopped) |
| white wine: 1 1/2 cups |
| salted butter: 1/4 cup |
| salt: 2 tsp |
| garlic (minced): 2 tsp (minced) |
| dried basil (ground): 1 tsp |
| black pepper: 1/4 tsp |
| bay leaf: 1 |
| monterey jack cheese (shredded): 1 cup (grated) |
| romano cheese (shredded): 1 cup (grated) |
| light whipping cream (fluid): 1 cup |
Italian Cheese Chowder
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
70 min -
Servings
7 serving(s)
Tags
- Preheat oven to 400°F.
- Combine first eleven ingredients in a 4 quart baking dish.
- Cover tightly and bake for 1 hour, stirring once or twice.
- Blend in remaining ingredients. Cover and bake until cheese melts, about 10 minutes.
- Serve immediately.