Tortellini Chowder

Jalapeno, green chiles, and cumin add zip to this creamy potato soup full of cheese tortellini, corn, and red bell pepper.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 322 Calories

Ingredients

• ½ teaspoon salt
• 2 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 1 tablespoon margarine
• ⅛ teaspoon ground black pepper
• ⅔ cup chopped onion
• 1 (15 ounce) can whole kernel corn, drained
• 2 tablespoons minced garlic
• 1 pint half-and-half cream
• 1 teaspoon ground cumin
• 2 cups peeled and cubed potatoes
• ½ cup chopped red bell pepper
• 3 cups vegetable broth
• 2 cups cheese tortellini
• 1 jalapeno pepper, seeded and diced
• ⅛ teaspoon ground red pepper
• ⅓ cup chopped green chile pepper

Recipe Instructions

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.