Name: Aunt Peg's Chowder
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Vegetable oil - 1 tablespoon; Onion, sliced - 1 large; Zucchini, chopped - ¼ pound; Garbanzo beans, with liquid - 1 (8 ounce) can; Whole peeled tomatoes with liquid, chopped - 1 (8 ounce) can; Dry white wine - ¾ cup; Butter, melted - 3 tablespoons; Minced garlic - 1 teaspoon; Dried basil - 1 teaspoon; Bay leaf - 1; Heavy cream - ½ cup; Shredded Monterey Jack cheese - ½ cup; Grated Romano cheese - ½ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Aunt Peg's Chowder

1. Vegetable oil - 1 tablespoon

2. Onion, sliced - 1 large

3. Zucchini, chopped - ¼ pound

4. Garbanzo beans, with liquid - 1 (8 ounce) can

5. Whole peeled tomatoes with liquid, chopped - 1 (8 ounce) can

6. Dry white wine - ¾ cup

7. Butter, melted - 3 tablespoons

8. Minced garlic - 1 teaspoon

9. Dried basil - 1 teaspoon

10. Bay leaf - 1

11. Heavy cream - ½ cup

12. Shredded Monterey Jack cheese - ½ cup

13. Grated Romano cheese - ½ cup

How to cook deliciously - Aunt Peg's Chowder

1. Stage

Preheat oven to 400 degrees F (200 degrees C).

2. Stage

Heat oil in a medium saucepan over medium heat, and saute onion until tender and lightly browned.

3. Stage

In a medium baking dish, mix onion, zucchini, garbanzo beans with liquid, tomatoes with liquid, wine, butter, garlic, basil, and bay leaf.

4. Stage

Cover, and bake in the preheated oven 30 minutes. Uncover, stir, and continue baking 30 minutes.

5. Stage

Stir heavy cream, Monterey Jack cheese, and Romano cheese into the vegetable mixture, and continue baking 10 minutes, until cheeses are melted and bubbly.