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TORTELLINI CHOWDER
  • 2/3 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1/3 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
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/8 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
  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, half-and-half and tortellini and heat through. Serve.

 

 
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