OVEN CHEESE CHOWDER

Oven Cheese Chowder image

This hearty soup has a delicious blend of ingredients. I especially like it because it uses zucchini and tomatoes, which are abundant this time of year.

Provided by Taste of Home

Categories Lunch

Time 1h30m

Yield 10-12 servings (3 quarts).

Number Of Ingredients 15

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Ingredients

1/2 pound zucchini, cut into 1-inch chunks
2 medium onions, chopped
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (11 ounces) Mexicorn, drained
1 can (14-1/2 ounces) chicken broth
2 teaspoons salt
1/4 teaspoon pepper
1 garlic clove, minced
1 teaspoon dried basil
1 bay leaf
1 cup shredded Monterey Jack cheese
1 cup grated Romano cheese
1-1/2 cups half-and-half cream
Additional Monterey Jack cheese, optional

Steps:

In an ungreased 3-qt. baking dish, combine the first 11 ingredients. Cover and bake at 400° for 1 hour, stirring once. , Stir in the cheeses and cream. Bake, uncovered, for 10 minutes longer. Discard bay leaf. Top with additional Monterey Jack if desired.

Nutrition Facts : Calories 190 calories, Fat 10g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 968mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein.