Oven Cheese Chowder Recipe

Oven Cheese Chowder Recipe photo by Taste of Home

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This hearty soup has a delicious blend of ingredients. I especially like it because it uses zucchini and tomatoes, which are abundant this time of year.

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Oven Cheese Chowder Recipe

Prep: 20 min. Bake: 70 min.

Yield: 10-12 Servings

20 70 90

Ingredients

1/2 pound zucchini, cut into 1-inch chunks
2 medium onions, chopped
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (11 ounces) Mexicorn, drained
1 can (14-1/2 ounces) chicken broth
2 teaspoons salt
1/4 teaspoon pepper
1 garlic clove, minced
1 teaspoon dried basil
1 bay leaf
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup grated Romano cheese
1-1/2 cups half-and-half cream
Additional Monterey Jack cheese, optional

Directions

In an ungreased 3-qt. baking dish, combine the first 11 ingredients. Cover and bake at 400° for 1 hour, stirring once.
Stir in the cheeses and cream. Bake, uncovered, for 10 minutes longer. Discard bay leaf. Top with additional Monterey Jack if desired. Yield: 10-12 servings (3 quarts).

Nutritional Facts 1 serving (1 cup) equals 190 calories, 10 g fat (6 g saturated fat), 33 mg cholesterol, 968 mg sodium, 16 g carbohydrate, 3 g fiber, 10 g protein.

Originally published as Oven Cheese Chowder in Country August/September 1995, p51