Tex-mex corn soup
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Recipe by: galdric
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
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 O'Brion and her Meal-Master
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