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Tortellini-Corn Chowder
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Prep Time:
8 minutes
Total Time:
35 minutes
Quick and comforting corn tortellini soup, ready in just 35 minutes. Perfect for a cozy dinner.
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
Instructions:
  • In a 4-quart Dutch oven, heat oil over medium heat. Sauté onion until tender, stirring occasionally.
  • Mix in water and bring to a boil. Add tortellini and potatoes. Bring to a boil again, then lower the heat, cover, and simmer for 13 to 15 minutes. Stir occasionally until the potatoes are tender.
  • Add the rest of the ingredients and bring to a boil. Lower the heat and let it simmer without a lid for 5 minutes.

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