Italian Cheese Chowder Recipe
Ingredients
| Stewed tomatoes | 1 16 Ounce, undrained | |
| Garbanzo beans | 1 15 1/2 Ounce, drained | |
| Zucchini | 1/2 pound, sliced | |
| Onions | 2 , chopped | |
| Dry white wine | 1 1/2 Cup (16 tbs) | |
| 1/4 cup [1/2 stick) butter | ||
| Salt | 2 Teaspoon | |
| 2 teaspoons instant minced garlic | ||
| Dried basil | 1 Teaspoon, crumbled | |
| Ground pepper | 1/4 Teaspoon | |
| Bay Leaf | 1 | |
| Monterey jack cheese | 1 Cup (16 tbs), grated | |
| Romano cheese | 1 Cup (16 tbs), grated | |
| Whipping cream | 1 Cup (16 tbs) | |
Directions
Preheat oven to 400°F Combine first 11 ingredients in 4-quart baking dish.
Cover tightly and bake 1 hour stirring once or twice.
Blend in remaining ingredients.
Cover and bake until cheese melts, about 10 minutes.
Cover tightly and bake 1 hour stirring once or twice.
Blend in remaining ingredients.
Cover and bake until cheese melts, about 10 minutes.
Chef
