Tex-mex corn soup
8 servings
Ingredients
| Quantity | 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 |
Directions
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