When the outside temperatures begin to drop, this is one of my favorite autumn dinners. My taste-testers ranked this as one of the best chowders they had ever eaten. In case you don't devour this in one sitting, it gets thicker with time; so you may need to add more chicken broth.
2 tablespoons butter
½ cup chopped onion
½ cup sliced celery
½ cup chopped red pepper
½ cup shredded carrots
½ cup corn
2 tablespoons unbleached all-purpose flour
2 cups chicken broth
1 cup white wine
1 cup water
1 vegetable bouillon cube
⅛ cup cooking sherry
½ teaspoon salt
Freshly ground black pepper, to taste
1 cup heavy cream
10 ounces tri-color cheese tortellini
2 tablespoons minced fresh parsley
1. Melt butter in a large pot over moderate heat and sauté onions, celery, red pepper, carrots and corn. Cook until tender, about 10 minutes.
2. Whisk in flour (it will grab the vegetables very quickly) and slowly add chicken broth, whisking constantly. Add white wine, water and vegetable cube and stir until cube dissolves. Add sherry, salt, pepper, cream, tortellini and parsley and stir to combine. Simmer until heated through. Serve immediately.