Cheese Tortellini and Corn Chowder
Serves: 8 servings
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup water
  • 1½ cup frozen cheese tortellini
  • 1 cup half & half
  • 3 Tbsp flour
  • 1 cup celery, diced
  • 1 cup red bell pepper, chopped
  • 2 cups frozen corn
  • 14 oz chicken broth
  • 10.5 oz cream of onion soup
  • 10.5 oz milk
  • 1 Tbsp butter
  • 1 cup cheddar cheese, grated Salt & white pepper, to taste
  1. Mix SACO Buttermilk with water, set aside.
  2. Cook tortellini according to package directions, set aside.
  3. Mix flour with half & half until smooth and set aside.
  4. In a Dutch oven cook celery, pepper and corn in chicken broth until vegetables are tender, but still crunchy.
  5. Stir in cream of onion soup and milk.
  6. Stir in Buttermilk mixture.
  7. Stir and heat thoroughly.
  8. Stir in flour and half & half mixture stirring constantly.
  9. When thickened, add butter, cheese and tortellini.
  10. Season to taste. Heat thoroughly, do not boil.
  11. Serve with crusty bread.
Nutrition Information
Calories: 307 Fat: 14g Saturated fat: 8g Trans fat: 0g Carbohydrates: 33g Sugar: 5g Sodium: 543mg Fiber: 2g Protein: 14g Cholesterol: 48mg
Recipe by SacoFoods at