Italian Cheese Chowder
2 Feb 2011
|Canned stewed tomatoes||16 Ounce, undrained (1 Can)|
|Canned garbanzo beans||15 1⁄2 Ounce, drained (1 Can)|
|Zucchini||1⁄2 Pound, sliced|
|Onions||2 , chopped|
|Dry white wine||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Instant minced garlic||2 Teaspoon|
|Dried basil||1 Teaspoon, crumbled|
|Freshly ground pepper||1⁄4 Teaspoon|
|Grated monterey jack cheese||1 Cup (16 tbs)|
|Grated romano cheese||1 Cup (16 tbs)|
|Whipping cream||1 Cup (16 tbs)|
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.
Italian Cheese Chowder Recipe