Recipe for cooking oven cheese chowder

Soups for Salads :: Chowders and Bisques

Oven Cheese Chowder

1/2 lb. zucchini, cut into 1-in. chunks
2 med. onions, chopped
1 (15 oz.) can garbanzo beans, rinsed and drained
1 (14 1/2 oz.) can diced tomatoes with liquid
1 (11 oz.) can Mexican-style corn, drained
1 (14 1/2 oz.) can chicken broth
2 tsp. salt
1/4 tsp. pepper
1 garlic clove, minced
1 tsp. dried basil
1 bay leaf
1 C. (4 oz.) shredded Monterey jack cheese
1 C. grated Romano cheese
1 1/2 C. half-and-half cream
Additional Monterey jack cheese, optional

In a 3-qt. baking dish, Mix together the first 11 ingredients. Cover and bake at 400 degrees F for 1 hr., stirring once.

Stir in the cheeses and cream. Bake, uncovered, for 10 min.

Remove bay leaf. Top with additional Monterey jack cheese if desired.

Yield: 10 to 12 servings (3 qt.)