Tortellini Chowder

Total Time

55 Minutes

Servings

8

Ingredients

• 2/3 cup chopped onion
• 1/2 cup chopped red pepper
• /3 cup chopped green chile pepper
• 2 tablespoons finely chopped 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 plain flour
• 2 tablespoons vegetable oil
• 1 (15 ounce) can whole kernel corn, drained
• 1 pint single cream

Instructions

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, single cream and tortellini and heat through.