Oven Made Cheese Chowder
1/2 pound zucchini, cut into 1-inch chunks
2 medium onions, chopped
15-ounce can of garbanzo beans, rinsed and drained
14 1/2-ounce can diced tomatoes with liquid
11-ounce can of Mexican-style corn, drained
14 1/2-ounce can chicken broth
2 teaspoons salt
1/4 teaspoon pepper
1 garlic clove, minced
1 teaspoon dried basil
1 bay leaf
1 cup Monterey jack cheese, shredded
1 cup Romano cheese, grated
1 1/2 cups 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 degrees for 1 hour, stirring once. Stir in the cheeses and cream and then bake while uncovered for 10 minutes. Remove bay leaf. Top with additional Monterey jack cheese if desired.