Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 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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