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Tex-Mex Corn Soup

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Yield: 8 servings

1 tb Margarine -liquid
1/2 c Onion; chopped 16 oz Whole Kernel corn; including
1 c Sweet red pepper -liquid
1 ts Red pepper flakes; 1/4 ts Salt
4 c Chicken broth 1/4 ts Ground white pepper; fresh
17 oz Creamed corn; included

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 OBrion and her Meal-Master

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Comments

Tex-Mex Corn Soup<br /> Yield: 8 servings<br /> <br /> 1 tb Margarine -liquid<br /> 1/2 c Onion; chopped 16 oz Whole Kernel corn; including<br /> 1 c Sweet red pepper -liquid<br /> 1 ts Red pepper flakes; 1/4 ts Salt<br /> 4 c Chicken broth 1/4 ts Ground white pepper; fresh<br /> 17 oz Creamed corn; included <br /> <br /> Melt margarine in a large saucepan; saute onion and sweet pepper with<br /> red pepper flakes until tender, stirring occasionally, about 2<br /> minutes. Sir in chicken broth and both cans of corn. Continue<br /> cooking until the is very hot. Add salt and pepper and serve<br /> innediately.<br /> <br /> Food exchanges per serving 2 STARCH EXCHANGES + 1 FAT EXCHANGE CHO:<br /> 31g; PRO: 6g; FAT: 8g; CAL: 205; Low-sodium diets: Omit salt and<br /> substitute unsalted broth and cannned vegetables.<br /> <br /> Source: The Art of Cooking for the Diabetic by Mary Abbott<br /> Hess,R.D.,M.S. and Katharine Middleton<br /> Brought to you and yours via Nancy OBrion and her Meal-Master<br /> <br />
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