Tortellini Chowder
broth, corn, potatoes, tortellini, onion, cream, flour, garlic, margarine, jalapeno, chile pepper, cumin
Ingredients
2/3 cup chopped onion 1/2 cup chopped red bell pepper 1/3 cup chopped green chile pepper 2 tablespoons minced garlic 1 jalapeno pepper, seeded and diced 1 tablespoon margarine 3 cups vegetable broth 2 cups peeled and cubed potatoes 1 teaspoon ground cumin 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1/8 teaspoon ground red pepper 2 cups cheese tortellini 2 tablespoons all-purpose flour 2 tablespoons vegetable oil 1 (15 ounce) can whole kernel corn, drained 1 pint half-and-half cream
Directions for Tortellini Chowder Recipe
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. 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. 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. 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.
Read the full directions on Allrecipes.com
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