Tuesday, September 20, 2011

Tortellini & Corn Chowder

3 slices turkey bacon coarsely chopped
1 small onion chopped
1 rib celery chopped
1 small red bell pepper chopped
2 c. fresh or frozen corn kernals
2 c. reduced sodium chicken broth
1/3 c. flour
3 c. milk
1/3 c. chopped basil (fresh) or 1 tsp. dried
1/4 t. salt
8 oz. fresh or frozen cheese tortellini cooked and drained

Set a dutch oven to medium heat.  Add bacon and cook for 1 minute until it releases some of its moisture.  Add onion, celery and bell pepper then cook 5 min. or until veggies are soft.  Add corn and broth.  Bring to a boil over high heat.  Reduce heat to medium and simmer 15 min.  Place flour in medium bowl and gradually add milk, whisking until smooth.  Pour into dutch oven and stir well until blended.  Add basil and salt.  Cook, stirring for 3 min. or until soup thickens.  Add tortellini and cook until heated through.

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