Tortellini Chowder
Description
Jalapeno, green chiles, and cumin add zip to this creamy potato soup full of cheese tortellini, corn, and red bell pepper.
Ingredients
•
2/3 cup chopped onion
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1/2 cup chopped red bell pepper
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1/3 cup chopped green chile pepper
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2 tablespoons minced garlic
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1 jalapeno pepper, seeded and diced
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1 tablespoon margarine
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3 cups vegetable broth
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2 cups peeled and cubed potatoes
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1 teaspoon ground cumin
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1/2 teaspoon salt
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1/8 teaspoon ground black pepper
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1/8 teaspoon ground red pepper
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2 cups cheese tortellini
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2 tablespoons all-purpose flour
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2 tablespoons vegetable oil
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1 (15 ounce) can whole kernel corn, drained
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1 pint half-and-half cream
Directions
1
In a large pot over medium heat, cook onion, bell pepper, chile pepper, garlic and jalapeno in margarine until tender but not brown, 5 minutes.
2
Stir in broth, potatoes, cumin, salt, pepper and red pepper. Bring to a boil, then reduce heat and simmer about 20 minutes, until potatoes are just tender.
3
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
4
In a small bowl, stir together flour and vegetable oil. Pour into soup, increase heat to medium, and cook until thickened and bubbly. Stir in corn, half-and-half and tortellini and heat through. Serve.