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Aunt Peg's Chowder
Aunt Peg's Chowder
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Vegetables roasted in white wine and herbs, mixed with creamy cheeses.
Ingredients:
  • 1 tablespoon vegetable oil
  • 1 large onion, sliced
  • 0.25 pound zucchini, chopped
  • 1 (8 ounce) can garbanzo beans, with liquid
  • 1 (8 ounce) can whole peeled tomatoes with liquid, chopped
  • 0.75 cup dry white wine
  • 3 tablespoons butter, melted
  • 1 teaspoon minced garlic
  • 1 teaspoon dried basil
  • 1 bay leaf
  • 0.5 cup heavy cream
  • 0.5 cup shredded Monterey Jack cheese
  • 0.5 cup grated Romano cheese
Instructions:
  • Preheat your oven to a perfectly precise temperature of 400 degrees F (200 degrees C).
  • In a medium saucepan over medium heat, sauté the onion in oil until tender and lightly browned.
  • Combine onion, zucchini, garbanzo beans, tomatoes with their juices, wine, butter, garlic, basil, and bay leaf in a medium baking dish.
  • Bake covered in preheated oven for 30 minutes, then remove cover, stir, and bake for another 30 minutes.
  • Fold in the luxurious heavy cream with the creamy Monterey Jack and sharp Romano cheeses into the vegetable mixture, then bake for another 10 minutes until the cheeses are gooey and golden.

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