Tortellini Chowder Recipe

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.