Search thousands of recipes reviewed by home cooks like you.

Aunt Peg's Chowder

Aunt Peg's Chowder

  • Prep

    20 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 30 m
MACKENZ

MACKENZ

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

heartofatexan
16

heartofatexan

6/8/2007

"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 in my soup i pureed the garbanzo beans before adding them, added a nice texture to the soup, more hearty and thick. i served this to my guests and they made it 5 times in one week.

LIZZY217
15

LIZZY217

2/9/2007

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 just by itself. The only change I had was to cook it on the stovetop over medium-low heat instead of baking. I would add the cheese just before serving, or even just sprinkle it on top of the soup instead of stiring it in, as it got a little rubbery from cooking for 10 mins. Also, I'll definately make more next time - the 6 serving recipe was just enough for 3 main dish servings (and that was with 15 ounce cans instead of 8 ounce), and we were wishing we could go back for seconds.

MMEKKY
10

MMEKKY

10/7/2003

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.

Similar recipes

ADVERTISEMENT