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Ingredients
- 3 slices turkey bacon, coarsely chopped
- 1 onion, chopped
- 1 rib celery, chopped
- 1 small red bell pepper, chopped
- 2 cups fresh or frozen corn kernels
- 2 cups fat-free reduced-sodium chicken broth
- 1/3 cup unbleached or all-purpose flour
- 3 cups 1% milk
- 1/3 cup chopped fresh basil or 1 teaspoon dried
- 1/4 teaspoon salt
- 8 ounces low-fat fresh or frozen cheese tortellini, cooked and drained
Details
Preparation
Step 1
1-Set a Dutch oven over medium heat. Add the bacon. Cook for 1 minute, or until it releases some of its moisture. Add the onion, celery, and bell pepper. Cook for 5 minutes, or until the vegetables are soft. Add the corn and broth. Bring to a boil over high heat. Reduce the heat to medium. Simmer for 15 minutes.
2-Place the flour in a medium bowl. Gradually add the milk, whisking until smooth. Pour into the Dutch oven. Stir until well-blended. Add the basil and salt. Cook, stirring occasionally, for 3 minutes, or until the soup thickens. Add the tortellini. Cook for 2 minutes, or until heated through.
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