Ingredients for Italian Cheese Chowder
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How to Make Italian Cheese Chowder
- Preheat oven to 400°F (200°C).
- In a large 4-quart baking dish, combine: 1 large onion (chopped), 2 carrots (chopped), 2 celery stalks (chopped), 4 cloves garlic (minced), 6 cups vegetable broth, 1 (14.5 ounce) can diced tomatoes, undrained, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon red pepper flakes, 2 cups cubed potatoes, and 1 cup small pasta (like ditalini or elbow macaroni).
- Cover the baking dish tightly with foil or a lid. Bake for 1 hour, stirring halfway through.
- Remove from oven. Carefully blend in 1 cup heavy cream, 1 cup shredded Parmesan cheese, and 1/2 cup shredded mozzarella cheese using an immersion blender or carefully in a regular blender (in batches, venting frequently).
- Return the baking dish to the oven, uncovered, until the cheese is melted and bubbly, about 10-15 minutes.
- Let cool slightly before serving. Garnish with extra Parmesan cheese and fresh basil, if desired.
Nutrition Information (Approximate per serving)
Sodium
75 g
Sugar
27g
Fat
120g
Carbs
10g
