Cheese Tortellini Chowder
Cheese Tortellini Chowder
Directions
- In a large pot over medium heat, cook onion, bell pepper, chile pepper, garlic, and jalapeno in margarine until tender but not brown, about 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 according to package. 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.
Ingredients
- 2 tbsp Brilliance® Premium Oils Vegetable Oil
- 3 cups broth, vegetable
- 1/8 tsp black pepper
- 2 tsp cumin, ground
- 1 pt cream, half and half
- 1 tbsp margarine
- 2 tbsp Peak Fresh Produce® Garlic, minced
- 2/3 cup Peak Fresh Produce® Onion(s), chopped
- 1 Peak Fresh Produce® Pepper(s), Jalapeño, seeded, diced
- 1/2 cup Peak Fresh Produce® Pepper(s), Red Bell, chopped
- 2 cups Peak Fresh Produce® Potato(es), peeled, cubed
- 1/3 cup pepper(s), green chile
- 1 lb Roma® Gourmet Tortellini, Cheese
- 1/2 tsp salt
- 15 oz West Creek® Corn, Canned, drained
- 2 tbsp West Creek® Flour
