HEALTHY TORTELLINI CORN CHOWDER
INGREDIENTS
• 3 slices bacon
• 1 onion , chopped
• 1 rib celery , chopped
• 1 cup red , orange , yellow peppers , diced
• 2 cups fresh , canned , or frozen corn kernels ( about one and a half cans of canned corn )
• 2 cups chicken broth
• 1 cup sliced carrots
• 1 / 3 cup unbleached , all-purpose flour , or Wondra flour
• 3 cups 1 % milk
• 1 / 3 cup chopped fresh basil or 1 teaspoon dried basil
• 1 / 2 teaspoon salt
• 1 / 4 teaspoon fresh ground pepper
• 8 ounces low-fat fresh or frozen cheese tortellini , cooked and drained
• 1 to 2 cups diced ham , optional
INSTRUCTIONS
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 , broth , and carrots . 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 , salt , and pepper . Cook , stirring occasionally , for 3 minutes , or until the soup thickens . Add the tortellini and ham , if desired . Cook for 2 minutes , or until heated through .
SERVINGS : 8
22 AMERICAN ETHANOL THE MAGAZINE