Tortellini-Corn Chowder

My house was chilly this morning, so I decided it was a good day for soup. A friend came over for lunch, so we ate this soup + corn bread. Yum.

1 tablespoon 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 cup cooked bacon
1 can (15 ounces) cream-style corn
1 can (11 ounces) whole kernel corn with red + green peppers, undrained
1 can (12 ounces) evaporated milk
1 teaspoon marjoram
1/2 teaspoon pepper

Heat oil in 4-quart saucepan over medium heat. Cook onion until tender, stirring occasionally.

Stir in water; heat to boiling. Stir in tortellini + potatoes. Heat to boiling; reduce heat. Cover + simmer 13-15 minutes, stirring occasionally, until potatoes are tender.

Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered 5 minutes. (Although, I usually simmer a little longer …)

Makes 8 servings.

SERVING SIZE = 1/8 recipe
EACH SERVING = 270 calories; 35g carbohydrate (9g fiber); 15g protein; 9g fat
EXCHANGES = 2 starch; 1 lean meat; 1 vegetable; 1 fat
From Betty Crocker’s Diabetes Cookbook