Aunt Peg's Chowder

Aunt Peg's Chowder

MACKENZ

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

1 h 30 m servings 304 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

Read all reviews 22
  1. 35 Ratings

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Most helpful positive review

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...

Most helpful critical review

I'm a long time allrecipes member and usually agree with consensus opinions on recipes, but my rating will be notch lower than the other reviewers. As my son described it, "A little bland, if y...

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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...

"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...

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.

I modified this recipe to make it low-fat friendly. I pureed the chickpeas in my food processor and baked as directed. To finish, I served it with some light sour cream and shredded monterrey ...

I'm a long time allrecipes member and usually agree with consensus opinions on recipes, but my rating will be notch lower than the other reviewers. As my son described it, "A little bland, if y...

This is a delicious and different soup. It is especially appropriate for Lent, because of its absence of meat.

Quite good! Doesn't make much (about four bowls). It got much thicker as leftovers, so I used it as pasta sauce, which was delicious.

A big hit with my family. Delicious!

What a great recipe! This baked soup is awesome served with hot garlic toast.

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