Cheese Tortellini Chowder
Ingredients
- 1 package (19 oz.) Celentano Cheese Tortellini
- ⅔ cup chopped onion
- ½ cup chopped red bell pepper
- ⅓ cup chopped green Chile pepper
- 2 tablespoons minced garlic
- 1 jalapeño pepper, seeded and diced
- 1 tablespoon margarine
- 3 cups vegetable broth
- 2 cups peeled and cubed potatoes
- 2 teaspoons ground cumin
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 1 can (15 oz.) whole kernel corn, drained
- 1 pint half-and-half cream
Directions
In a large pot over medium heat, cook onion, bell pepper, Chile pepper, garlic, and jalapeno in margarine for 5 minutes until tender but not brown. Stir in the broth, potatoes, cumin, salt, and pepper. Bring to a boil, then reduce heat to low and simmer about 20 minutes until potatoes are tender. Meanwhile, bring a large pot of lightly salted water to a boil. Add the tortellini and cook according to package instructions. Drain cooked tortellini and set aside. In a small bowl, whisk together the flour and vegetable oil. Add the flour mixture to the soup and increase the heat to medium. Cook the soup until thickened and bubbly, then add the corn, half-and-half and tortellini; cook for an additional 2 minutes. Divide into soup bowls to serve.
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