Best Tortellini Corn Chowder Recipes

TORTELLINI-CORN CHOWDER

Tortellini-Corn Chowder image

Enjoy this classic soup made with corn, tortellini that's ready in 35 minutes - perfect for a hearty dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 8

Number Of Ingredients 11

Ingredients

1 tablespoon canola oil or butter
1 large onion, chopped (1 cup)
3 cups water
1 package (9 ounces) refrigerated cheese-filled tortellini
2 medium unpeeled potatoes, cut into 1/2-inch cubes
1/2 pound fully cooked ham, cut into 1/2-inch pieces (about 1 1/3 cups)
1 can (15 ounces) cream-style corn
1 can (11 ounces) whole kernel corn with red and green peppers, undrained
1 can (12 ounces) evaporated milk
2 teaspoons chopped fresh or 1 teaspoon dried marjoram leaves
1/4 teaspoon coarsely ground pepper

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.

Nutrition Facts : Calories 270, Carbohydrate 35 g, Cholesterol 55 mg, Fat 1, Fiber 3 g, Protein 15 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 710 mg

TORTELLINI CORN CHOWDER

Tortellini Corn Chowder image

How to make Tortellini Corn Chowder

Provided by @MakeItYours

Number Of Ingredients 11

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

Steps:

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.
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.