Tortellini Vegetable Chowder

Ingredients

• 4 slices bacon, chopped
• 1 onion, chopped
• 1 rib celery, chopped
• 1 red bell pepper, chopped
• 2 cups fresh or frozen corn kernels
• 2 cups low sodium chicken broth
• ⅓ cup flour
• 3 cups 1% milk
• ¼ teaspoon salt
• ½ teaspoon pepper
• ⅓ cup chopped fresh basil (or 1 teaspoon dried)
• 8 ounces fresh or frozen cheese tortellini, cooked and drained
• hot sauce, to taste (optional)

Cook

In a large saucepan, cook bacon over medium high heat for 1 – 2 minutes. Add the onion, celery and bell pepper. Cook for 5 minutes or until the vegetables are soft. Add the corn and broth. Bring to a boil over high heat. Reduce the heat to medium. Simmer for 15 minutes. In a separate bowl, gradually add milk to the flour, whisking until smooth. Pour into the vegetable mixture. Add the basil, salt, pepper and hot sauce. Cook, stirring occasionally, for 5 minutes, or until the soup thickens. Add the tortellini and serve.