Tortellini Chowder Recipe

Ingredients
<br>- 2/3 cup chopped onion
<br>- 1/2 cup chopped red bell pepper
<br>- 1/3 cup chopped green chile pepper
<br>- 2 tablespoons minced garlic
<br>- 1 jalapeno pepper, seeded and diced
<br>- 1 tablespoon margarine
<br>- 3 cups vegetable broth
<br>- 2 cups peeled and cubed potatoes
<br>- 1 teaspoon ground cumin
<br>- 1/2 teaspoon salt
<br>- 1/8 teaspoon ground black pepper
<br>- 1/8 teaspoon ground red pepper
<br>- 2 cups cheese tortellini
<br>- 2 tablespoons all-purpose flour
<br>- 2 tablespoons vegetable oil
<br>- 1 (15 ounce) can whole kernel corn, drained
<br>- 1 pint half-and-half cream
<br><p></p>Directions
<br>step 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.
<br>step 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.
<br>step 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.
<br>step 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.
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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
step 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.
step 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.
step 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.
step 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.

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