Tex-mex corn soup

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

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