TORTELLINI CHOWDER
Very good and hearty. Combines Italian tortellini with Mexican seasonings. Top with tortilla chips and fresh cilantro.
Provided by SILVERWOLF
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 322 calories, Carbohydrate 38.8 g, Cholesterol 37.5 mg, Fat 16 g, Fiber 3.2 g, Protein 8.9 g, SaturatedFat 7 g, Sodium 622.3 mg, Sugar 5.1 g
INSTANT POT CORN CHOWDER
Enjoy this chowder's rich, slow-simmered flavor in record time by using an Instant Pot. Corn chowder is a classic staple, with its hearty flavors of creamy sweet corn, bacon crumbles, shredded cheddar cheese and chopped parsley. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 191 calories, Fat 9g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 709mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
TORTELLINI-CORN CHOWDER
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
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
CORN CHOWDER
Make Tyler Florence's Corn Chowder recipe from Food Network, a creamy blend of sweet corn, potatoes and fresh thyme.
Provided by Tyler Florence
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
- Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.
CORN CHOWDER
Bacon takes this classic corn chowder recipe over the top for a mouthwatering spoonful of pure flavor.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 5 cups
Number Of Ingredients 7
Steps:
- Cut kernels from cobs; set aside. Break cobs into thirds, and place in a medium saucepan. Add 3 cups water. Bring to a boil. Reduce to a simmer, and cook for 20 minutes to make a corn stock. Strain, discarding cobs; you should have about 2 cups.
- Meanwhile, in a medium saucepan, cook bacon over medium heat until crisp, about 10 minutes. Use a slotted spoon to transfer to a small bowl; set aside. Pour off all but 1 tablespoon of the bacon fat. To the pan, add the onion, and cook until translucent, about 5 minutes.
- Add the potato, corn kernels, 2 cups corn stock, milk, thyme, and 1 teaspoon salt. Bring to a simmer, and cook, partially covered, skimming foam as necessary, until potatoes are tender, about 10 minutes. Taste, and adjust for seasoning. Sprinkle with reserved bacon.
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- In a Dutch oven or kettle, cook the chopped onion, the red sweet pepper, the green chili pepper, the garlic, and the jalapeno pepper in the 1 tablespoon butter or margarine for about 5 minutes or until the vegetables are tender, but not brown.
- Carefully stir in broth, potatoes, cumin, salt, black pepper, and ground red pepper. Bring to boiling; reduce heat. Cover and simmer for 25 to 30 minutes or until potatoes are just tender.
- In a small bowl or custard cup, stir together flour and 2 tablespoons melted butter; add to soup mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute.
- Reduce heat and add corn, half-and-half, and tortellini. Heat through. Ladle into warm soup bowls and top with fried tortilla strips or broken chips. Makes 6 to 8 servings.
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