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Tortellini Chowder
Cook: 45 mins
Ingredients
- 2/3 cup chopped onion
- 1/2 cup chopped red sweet pepper
- 1/3 cup chopped fresh green chili pepper (such as anaheim or poblano)
- 2 tablespoons minced garlic
- 1 fresh jalapeno pepper (seeded, if you like), chopped (about 1 tablespoon)
- 1 tablespoon butter or margarine
- 3 cups chicken broth
- 2 cups cubed peeled potatoes
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons butter or margarine, melted
- 1 15 1/4 ounce can whole-kernel corn, drained
- 2 cups half-and-half or light cream
- Corn tortillas, cut into strips and crisp-fried, or tortilla chips, broken
- 2 cups refrigerated or frozen cheese-filled tortellini, cooked and drained
Directions
1. In a Dutch oven or kettle, cook the chopped onion, the red sweet pepper, the green chili pepper, the garlic, and the jalapeno pepper in the 1 tablespoon butter or margarine for about 5 minutes or until the vegetables are tender, but not brown.
2. Carefully stir in broth, potatoes, cumin, salt, black pepper, and ground red pepper. Bring to boiling; reduce heat. Cover and simmer for 25 to 30 minutes or until potatoes are just tender.
3. In a small bowl or custard cup, stir together flour and 2 tablespoons melted butter; add to soup mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute.
4. Reduce heat and add corn, half-and-half, and tortellini. Heat through. Ladle into warm soup bowls and top with fried tortilla strips or broken chips. Makes 6 to 8 servings.
