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Tortellini-Corn Chowder

Betty Crocker Kitchens
Updated Oct 4, 2010
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Enjoy this classic soup made with corn, tortellini that’s ready in 35 minutes – perfect for a hearty dinner.

Tortellini-Corn Chowder

  • Prep Time 8 min
  • Total 35 min
  • Servings 8
  • Ingredients 11
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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

  • Step 
    1
    Heat oil in 4-quart Dutch oven over medium heat. Cook onion in oil, stirring occasionally, until tender.
  • Step 
    2
    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.
  • Step 
    3
    Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered 5 minutes.

Nutrition

270 Calories
9g Total Fat
15g Protein
35g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Total Fat
9g
Saturated Fat
4g
Cholesterol
55mg
Sodium
710mg
Total Carbohydrate
35g
Dietary Fiber
3g
Protein
15g
% Daily Value*:
Exchanges:
2 Starch; 1 Vegetable; 1 Lean Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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