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Oven Cheese Chowder

Oven Cheese Chowder
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.
10-12 ServingsPrep: 20 min. Bake: 70 min.

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).
© Taste of Home 2013

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Oven Cheese Chowder (continued)

Nutrition 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.
© Taste of Home 2013