Tortellini Corn Chowder

Nlongenecker

Made this for company Monday night. It was a great success, very yummy!

Tortellini Corn Chowder

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

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.

Nutritional Facts per serving (8 Servings)

CALORIES 193.9 CAL
FAT 3.8 G
SATURATED FAT 1.4 G
CHOLESTEROL 18.5 MG
SODIUM 395.8 MG
CARBOHYDRATES 31.3 G
TOTAL SUGARS 7.2 G
DIETARY FIBER 2.3 G
PROTEIN 10.1 G

Nlongenecker

Made this for company Monday night. It was a great success, very yummy!

Tortellini Corn Chowder

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

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.

Nutritional Facts per serving (8 Servings)

CALORIES 193.9 CAL
FAT 3.8 G
SATURATED FAT 1.4 G
CHOLESTEROL 18.5 MG
SODIUM 395.8 MG
CARBOHYDRATES 31.3 G
TOTAL SUGARS 7.2 G
DIETARY FIBER 2.3 G
PROTEIN 10.1 G

Sarandipity

Thanks! That sounds yummy

cquick

yum! thanks!:drinker:

heather0mc

wow - that sounds awesome!

jdelisle

:drinker: