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Tex-mex corn soup

Yield: 8 Servings

Ingredients:

• 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

Instructions:

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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