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

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.