Aunt Peg's Chowder Recipe -
Aunt Peg's Chowder Recipe
  • READY IN hrs

Aunt Peg's Chowder

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 10 mins

    1 hr 30 mins


  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 More Reviews

Most Helpful Positive Review
Jun 08, 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.

Most Helpful Critical Review
Oct 24, 2007

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 you know what I mean." Maybe it's because I used white cooking wine instead of dry white wine, but the flavor seemed to be lacking something. Maybe more garlic, more basil, or additional spices. Too, the cheese turned a little rubbery in places. Maybe it melted too quickly. I will try this again some day with modifications. It looked nice, but the flavor punch was not as good as I expected--particularly for as long as it took to prepare. ADDENDUM: My wife and I both agreed that after sitting in the refrigerator for a day, this soup tasted better. So I'm adding another 1/2 point.


34 Ratings

Feb 09, 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.

Oct 07, 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.

Jan 15, 2006

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 jack on the side. It turned out very good.

Oct 07, 2003

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

Aug 05, 2008

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.

Oct 14, 2006

A big hit with my family. Delicious!


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  • Calories
  • 304 kcal
  • 15%
  • Carbohydrates
  • 15.1 g
  • 5%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 21.4 g
  • 33%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 8.7 g
  • 17%
  • Sodium
  • 389 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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