Tortellini Corn Chowder Food

SOUTHWEST TORTELLINI CHOWDER

Steps:

• In a large saucepan combine broth, water, salsa and tomatoes.
• Bring to a boil, then reduce to low and simmer.
• Meanwhile, saute onions and green pepper until tender. About 3-4 minutes.
• Add onions, green pepper, pinto beans, corn, tortellini and cumin to saucepan.
• Simmer on low for 30 minutes.
• Add half and half.
• Heat a few more minutes. Do not boil.
• Garnish with cilantro.

INSTANT POT CORN CHOWDER

Steps:

• Place first 7 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure., Select saute setting and adjust for low heat. Mix cornstarch and cream until smooth; stir into soup. Cook and stir until slightly thickened, 6-8 minutes. Stir in cheese and bacon. Heat through until cheese is melted. Press cancel. Sprinkle servings with parsley and, if desired, additional cheese and bacon.

SOUTHWEST TORTELLINI CHOWDER

Steps:

• In a large saucepan combine broth, salsa and orange peel.
• Bring to a boil then reduce to low and simmer 3 minutes.
• Stir in tortellini and vegetables.
• Raise heat and cook over medium heat for 6 to 8 minutes or until tortellini and vegetables are ender.
• Stir in milk and salt to taste.
• Heat a few more minutes until nice and hot, but do not boil.
• Serve garnished with fresh cilantro.
• Note: If you use frozen tortellini, add before the vegetables and cook for 4 to 5 minutes before you add vegetables and then cook until vegetables are done.

TORTELLINI CHOWDER

Steps:

• In a large pot over medium heat, cook onion, bell pepper, chile pepper, garlic and jalapeno in margarine until tender but not brown, 5 minutes.
• Stir in broth, potatoes, cumin, salt, pepper and red pepper. Bring to a boil, then reduce heat and simmer about 20 minutes, until potatoes are just tender.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
• In a small bowl, stir together flour and vegetable oil. Pour into soup, increase heat to medium, and cook until thickened and bubbly. Stir in corn, half-and-half and tortellini and heat through. Serve.

TORTELLINI-CORN CHOWDER

Steps:

• Heat oil in 4-quart Dutch oven over medium heat. Cook onion in oil, stirring occasionally, until tender.
• Stir in water; heat to boiling. Stir in tortellini and potatoes. Heat to boiling; reduce heat. Cover and simmer 13 to 15 minutes, stirring occasionally, until potatoes are tender.
• Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered 5 minutes.

RAMEN CORN CHOWDER

Steps:

• In a small saucepan, bring water to a boil. Break noodles into large pieces. Add noodles and contents of seasoning packet to water. Reduce heat to medium. Cook, uncovered, for 2-3 minutes or until noodles are tender. , Stir in the corn, cream-style corn, milk, onion and curry; heat through. Stir in the cheese, bacon, parsley and chive until blended. If desired, top with additional cheddar cheese and minced fresh chives.