Aunt Peg's Chowder

Aunt Peg's Chowder

21
MACKENZ 0

"A rich and creamy vegetable soup that is delicious with warm French bread."

Ingredients

1 h 30 m {{adjustedServings}} servings 304 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 389 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Heat oil in a medium saucepan over medium heat, and saute onion until tender and lightly browned.
  3. In a medium baking dish, mix onion, zucchini, garbanzo beans with liquid, tomatoes with liquid, wine, butter, garlic, basil, and bay leaf.
  4. Cover, and bake in the preheated oven 30 minutes. Uncover, stir, and continue baking 30 minutes.
  5. 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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Reviews

21
  1. 34 Ratings

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"THE BEST SOUP EVER" i used pinot grigio for the wine as that is the best wine i have ever used to cook, and will ever use, gives it a nice flavor to it, and since i hate having chunk of beans i...

This was a great soup! I'm always looking for vegetarian alternatives for when I have vegetarian guests. Even my fiancé, who normally asks for meat on the side with veggie dishes, loved this j...

Excellent recipe. If I had it to make again-and I will-I would reduce the fat by using half and half, and low fat cheeses. Thanks for this wonderful recipe.