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