Yield: 8 servings
Measure | Ingredient |
---|---|
1 tablespoon | Margarine |
½ cup | Onion; chopped |
1 cup | Sweet red pepper |
1 teaspoon | Red pepper flakes; |
4 cups | Chicken broth |
17 ounces | Creamed corn; included liquid |
16 ounces | Whole Kernel corn; including liquid |
¼ teaspoon | Salt |
¼ teaspoon | Ground white pepper; fresh |
Melt margarine in a large saucepan; saute onion and sweet pepper with red pepper flakes until tender, stirring occasionally, about 2 minutes. Sir in chicken broth and both cans of corn. Continue cooking until the is very hot. Add salt and pepper and serve innediately. Food exchanges per serving 2 STARCH EXCHANGES + 1 FAT EXCHANGE CHO: 31g; PRO: 6g; FAT: 8g; CAL: 205; LOW-SODIUM DIETS: Omit salt and substitute unsalted broth and cannned vegetables.
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master