Name: Tortellini Chowder
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Chopped onion - ⅔ cup; Chopped red bell pepper - ½ cup; Chopped green chile pepper - ⅓ cup; Minced garlic - 2 tablespoons; Jalapeno pepper, seeded and diced - 1; Margarine - 1 tablespoon; Vegetable broth - 3 cups; Peeled and cubed potatoes - 2 cups; Ground cumin - 1 teaspoon; Salt - ½ teaspoon; Ground black pepper - ⅛ teaspoon; Ground red pepper - ⅛ teaspoon; Cheese tortellini - 2 cups; All-purpose flour - 2 tablespoons; Vegetable oil - 2 tablespoons; Whole kernel corn, drained - 1 (15 ounce) can; Half-and-half cream - 1 pint

Ingredients for - Tortellini Chowder

1. Chopped onion ⅔ cup

2. Chopped red bell pepper ½ cup

3. Chopped green chile pepper ⅓ cup

4. Minced garlic 2 tablespoons

5. Jalapeno pepper, seeded and diced 1

6. Margarine 1 tablespoon

7. Vegetable broth 3 cups

8. Peeled and cubed potatoes 2 cups

9. Ground cumin 1 teaspoon

10. Salt ½ teaspoon

11. Ground black pepper ⅛ teaspoon

12. Ground red pepper ⅛ teaspoon

13. Cheese tortellini 2 cups

14. All-purpose flour 2 tablespoons

15. Vegetable oil 2 tablespoons

16. Whole kernel corn, drained 1 (15 ounce) can

17. Half-and-half cream 1 pint

How to cook deliciously - Tortellini Chowder

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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.