Monday, November 16, 2009

Tortellini Chowder

Small World at Home is looking for soup recipes today ... so here's one of my favorites:

2/3 c. chopped onion
1/2 c. chopped red sweet pepper
2 T. minced garlic
1 fresh jalapeño pepper, chopped (about 1 tablespoon)
1 T. olive oil
3 c. chicken broth
2 c. cubed peeled potatoes
1 t. ground cumin
1/4 t. salt
1/4 t. black pepper
2 T. all-purpose flour
2 T. butter, melted
1 15 1/4 oz. can whole-kernel corn, drained
2 c. half-and-half or light cream
2 c. refrigerated or frozen cheese-filled tortellini, cooked and drained
Tortilla chips, broken

1. In a Dutch oven or kettle, cook the chopped onion, the red sweet pepper, the garlic and jalapeño pepper in the 1 tablespoon olive oil for about 5 minutes or until the vegetables are tender but not brown.

2. Carefully stir in broth, potatoes, cumin, salt, and black pepper. Bring to boiling; reduce heat. Cover and simmer 10-15 minutes or until potatoes are just tender.

3. In a small bowl, stir together flour and 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 torellini. Heat through. Ladle into bowls and top with broken tortilla chips.


SmallWorld at Home said...

This is absolutely going on our menus this week! YUM! Thanks so much!

Anonymous said...

nice post. thanks.