Tortellini Corn Chowder

Photo by mahto a.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • SERVINGS: 8

  • 3

    slices turkey bacon, coarsely chopped

  • 1

    onion, chopped

  • 1

    rib celery, chopped

  • 1

    sm red bell pepper, chopped

  • 2

    c fresh or frozen corn kernels

  • 2

    c fat-free reduced-sodium chicken broth

  • 1/3

    c unbleached or all-purpose flour

  • 3

    c 1% milk

  • 1/3

    c chopped fresh basil or 1 teaspoon dried

  • 1/4

    tsp salt

  • 8

    ounces low-fat fresh or frozen cheese tortellini, cooked and drained

Directions

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. NUTRITION (per serving) 194 cal

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