Italian Garden Vegetable Chowder with Cheese
A hearty Italian-style vegetable chowder with zucchini, tomatoes, garbanzo beans, dry white wine, cream, fresh basil, fontina and Romano cheeses.
1/4 cup butter
1/2 pound zucchini, halved lengthwise and sliced across into 1/4-inch thick half-moons
2 medium onions, diced
2 large garlic cloves, minced
1 tablespoon fresh basil, minced or 1 teaspoon dried basil
1 (16-ounce) can diced tomatoes, undrained
1 (15-ounce) can garbanzo beans, drained
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 bay leaf
1 1/2 cups Chablis, or other dry white wine
1 cup heavy whipping cream
1 cup Wisconsin Fontina cheese, shredded
1 cup Wisconsin Romano or Parmesan cheese, grated
- Melt butter in bottom of heavy saucepan or Dutch oven; sauté zucchini, onions and garlic for 5 minutes over medium heat, stirring occasionally.
- Add basil, tomatoes, garbanzo beans, salt, black pepper, bay leaf and wine to sautéed vegetables. Stir to combine; cover and reduce heat to medium-low. Simmer gently for 20 minutes, stirring occasionally.
- Reduce heat to low. Add cream and cheeses to chowder; stir to combine and continue cooking until cheese melts. Remove bay leaf and serve immediately.
Makes 6 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.