You are here

Italian Cheese Chowder

Ingredients
  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)
  Salt 2 Teaspoon
  Instant minced garlic 2 Teaspoon
  Dried basil 1 Teaspoon, crumbled
  Freshly ground pepper 1⁄4 Teaspoon
  Bay leaf 1
  Grated monterey jack cheese 1 Cup (16 tbs)
  Grated romano cheese 1 Cup (16 tbs)
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Cheese

Rate It

Your rating: None
4.25625
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2999 Calories from Fat 1712

% Daily Value*

Total Fat 197 g303.1%

Saturated Fat 121.4 g607.1%

Trans Fat 0 g

Cholesterol 688.4 mg229.5%

Sodium 8553.5 mg356.4%

Total Carbohydrates 160 g53.2%

Dietary Fiber 31.4 g125.7%

Sugars 55.9 g

Protein 98 g196.9%

Vitamin A 98.3% Vitamin C 174.9%

Calcium 258.2% Iron 86.8%

*Based on a 2000 Calorie diet

0 Comments

Italian Cheese Chowder Recipe