Tortellini Chowder

Ingredients

  • ⅔ cup chopped onion
  • ½ cup chopped red bell pepper
  • ⅓ cup chopped green chile pepper
  • 2 tablespoons minced garlic
  • 1jalapeno pepper, seeded and diced
  • 1 tablespoon margarine
  • 3 cups vegetable broth
  • 2 cups peeled and cubed potatoes
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ⅛ 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.

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  • 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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