Tex Mex Corn Soup
Ingredients| 1 tbsp margarine 1/2 cup onion, chopped 1 cup sweet red pepper 1 tsp red pepper flakes 4 cup chicken broth 17 oz creamed corn, included liquid 16 oz whole kernel corn, including liquid 1/4 tsp salt 1/4 tsp ground white pepper, fresh |
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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
Servings:
8
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