🫙 From the Spice Rack
oven cheese chowder
Oven Cheese Chowder 1/2 pound zucchini, cut into 1-inch chunks 2 medium onions, chopped 1 (15 ounce) can garbanzo beans, rinsed and drained 1 (14 1/2 ounce) can diced tomatoes with...
mexicanmaineasy
Ingredients8 items
Ingredients
- 1/2poundzucchini, cut into 1-inch chunks
- 2medium onions, chopped
- 1(15 ounce) can garbanzo beans, rinsed and drained
- 1(14 1/2 ounce) can diced tomatoes with liquid
- 1(11 ounce) can mexican-style corn, drained
- 1(14 1/2 ounce) can chicken broth
- 2teaspoonsalt
- 1/4teaspoonpepper
Directions
- 1
Oven Cheese Chowder 1/2 pound zucchini, cut into 1-inch chunks 2 medium onions, chopped 1 (15 ounce) can garbanzo beans, rinsed and drained
- 2
Cover and bake at 400 degrees F for 1 hour, stirring once
- 3
Stir in the cheeses and cream
- 4
Bake, uncovered, for 10 minutes
- 5
Remove bay leaf
- 6
Top with additional Monterey jack cheese if desired
- 7
Yield: 10 to 12 servings (3 quarts)