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Aunt Peg’s Chowder

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Aunt Peg’s Chowder



Ingredients :

  • 1 tablespoon vegetable oil
  • 1 large onion
  • sliced
  • ¼ pound zucchini
  • chopped
  • 1 (8 ounce) can garbanzo beans
  • with liquid
  • 1 (8 ounce) can whole peeled tomatoes with liquid
  • chopped
  • ¾ cup dry white wine
  • 3 tablespoons butter
  • melted
  • 1 teaspoon minced garlic
  • 1 teaspoon dried basil
  • 1 bay leaf
  • ½ cup heavy cream
  • ½ cup shredded Monterey Jack cheese
  • ½ cup grated Romano cheese
  • Methods :

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat oil in a medium saucepan over medium heat, and saute onion until tender and lightly browned.
  • In a medium baking dish, mix onion, zucchini, garbanzo beans with liquid, tomatoes with liquid, wine, butter, garlic, basil, and bay leaf.
  • Cover, and bake in the preheated oven 30 minutes. Uncover, stir, and continue baking 30 minutes.
  • Stir heavy cream, Monterey Jack cheese, and Romano cheese into the vegetable mixture, and continue baking 10 minutes, until cheeses are melted and bubbly.
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