Chowder Italliano

requires the following



2 packages premade squash tortellini
2 packages premade pumpkin or mushroom ravioli
3 medium cans sweet corn kernels drained
2 cans black beans drained
2 cans stewed tomatoes drained
2 gallons whole cream
4 cups all purpose chowder
2 sticks unsalted butter at room temperature
1 medium red onion diced
1 medium white onion diced
2 cups green onions
2 Tablespoons sea salt
5 Tablespoons freshly cracked black pepper
1 pound beef stew meat cooked
1 pound cooked and cubed chicken breast
2 cans stewed tomatoes drained
4 Tablespoons extra virgin olive oil
3 Tablespoons minced garlic

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in a large pot over high heat, bring the cream, butter, and half the salt and pepper to a boil. then when the cream has come to a boil, you then add in the flour gradually until the cream has thickened and turn down to low. now in a large frying pan saute over medium high heat the corn, tomatoes, black beans, onions, garlic, chicken, and beef stew meat.
when done place the onions and meat into the pot and  cover. in a medium kettle, cook the pasta. then when al dente shock with cold water to prevent the pasta from getting over cooked. next lightly saute the pasta in the frying pan and then place the pasta into the kettle. lower the heat to medium low heat and let simmer for 2 1/2 hours stirring occasionally. let stand 5 minutes and serve.