Tortellini Chowder

Name: Tortellini Chowder
Total time: 55
Yield: 8
Ingredients: 0.66666668653488 cup chopped onion; 0.5 cup chopped red bell pepper; 0.33333334326744 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; 0.5 teaspoon salt; 0.125 teaspoon ground black pepper; 0.125 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

Recipe by SILVERWOLF from allrecipes.com

Dinner 55 Mins.

Ingredients

8 servings

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0.66666668653488 cup chopped onion
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0.5 cup chopped red bell pepper
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0.33333334326744 cup chopped green chile pepper
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2 tablespoons minced garlic
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1 jalapeno pepper, seeded and diced
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1 tablespoon margarine
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3 cups vegetable broth
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2 cups peeled and cubed potatoes
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1 teaspoon ground cumin

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0.5 teaspoon salt
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0.125 teaspoon ground black pepper
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0.125 teaspoon ground red pepper
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2 cups cheese tortellini
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2 tablespoons all-purpose flour
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2 tablespoons vegetable oil
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1 (15 ounce) can whole kernel corn, drained
•

1 pint half-and-half cream

Instructions

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.
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.
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.
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.