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Aunt Peg's Chowder

SUBMITTED BY: MACKENZ  PHOTO BY: MISSLOCKSMITH 

"A rich and creamy vegetable soup that is delicious with warm French bread."
Aunt Peg's Chowder Recipe
RECIPE RATING:
This recipe has been rated 25 times with an average star rating of 4.5
Read Reviews (15)
PREP TIME  20 Min
COOK TIME  1 Hr 10 Min
READY IN  1 Hr 30 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 tablespoon vegetable oil
  • 1 large onion, sliced
  • 1/4 pound zucchini, chopped
  • 1 (8 ounce) can garbanzo beans, with liquid
  • 1 (8 ounce) can whole peeled tomatoes with liquid, chopped
  • 3/4 cup dry white wine
  • 3 tablespoons butter, melted
  • 1 teaspoon minced garlic
  • 1 teaspoon dried basil
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup grated Romano cheese

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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed on Jun. 8, 2007 by heartofatexan 
"THE BEST SOUP EVER" i used pinot grigio for the wine as that is the best wine i have ever... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed on Feb. 9, 2007 by LIZZY217 
This was a great soup! I'm always looking for vegetarian alternatives for when I have... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed on Jan. 15, 2006 by Kat 
I modified this recipe to make it low-fat friendly. I pureed the chickpeas in my food... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed on Oct. 7, 2003 by MMEKKY 
Excellent recipe. If I had it to make again-and I will-I would reduce the fat by using half... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed on Oct. 7, 2003 by CMYRTER 
This is a delicious and different soup. It is especially appropriate for Lent, because of its... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed on Oct. 24, 2007 by CURTISLEE 
I'm a long time allrecipes member and usually agree with consensus opinions on recipes, but my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed on Sep. 23, 2007 by Mamamara 
I was very impressed with the way this soup turned out and will definately me making it again.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed on Dec. 7, 2005 by GINAH1 
What a great recipe! This baked soup is awesome served with hot garlic toast. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed on Jan. 21, 2007 by Beachhousenana 
This is a delicous soup...definitely a KEEPER! The only thing I changed was adding a 15 oz... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed on Oct. 14, 2006 by TAP 
A big hit with my family. Delicious! MORE

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Nutritional Information
Aunt Peg's Chowder

Servings Per Recipe: 6

Amount Per Serving

Calories: 304

  • Total Fat: 21.4g
  • Cholesterol: 61mg
  • Sodium: 389mg
  • Total Carbs: 15.1g
  •     Dietary Fiber: 2.8g
  • Protein: 8.7g

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