Recipe - Oven Cheese Chowder

One half pound Zucchini; in 1 inch chunks
2 md Onions; chopped
1 cn (15 oz) garbanzo beans;
rinsed/drained
1 cn (14 One half oz) minced tomatoes
with liquid
1 cn (11 oz) Mexicanstyle Corn;
drained
1 cn (14 One half oz) chicken broth
2 teaspoon Salt
One fourth teaspoon Pepper
1 Clove garlic; minced
1 teaspoon Dried basil
1 Bay leaf
1 cup Shredded Monterey jack
cheese; (4 oz.)
1 cup Grated Romano cheese
1 One half cup Half and half cream
Additional Monterey jack
cheese; optional

In a 3 quart baking dish, combine the first 11 ingredients. Cover and bake
at 400 F,. for 1 hour, stirring once. Stir in the cheese and cream. Bake,
uncovered, for 10 minutes. Remove bay leaf. Top with additional Monterey
Jack cheese if desired.

Yield: 1012 servings. ( 3 quarts.) Submitted by Martha Eastham, San Diego,
California

Recipe by: Country Magazine, Aug/Sept. '95, p. 51

Posted to MCRecipe Digest V1 #963 by Roberta Banghart
bobbi744@sojourn.com on Dec 23, 1997