Recipe of Tex-Mex Corn Soup - Food Recipes

----- Recipe via UNREGISTERED Meal-Master (tm) v8.02 --

Title: Tex-Mex Corn Soup
Categories : Diabetic, Mexican, Soups, Crockpot, Main dish
Serving size: 8 servings 1 tb Margarine 1/2 c Onion; chopped 1 c Sweet red pepper 1 ts Red pepper flakes; 4 c Chicken broth 17 oz Creamed corn; included -liquid 16 oz Whole Kernel corn; including -liquid 1/4 ts Salt 1/4 ts 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 immediately. 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