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Tortellini Corn Chowder

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Rate this recipe 4.4/5 (23 Votes)

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

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.

NUTRITION (per serving) 194 cal

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