Tex-Mex Corn Soup Recipe
Recipe Ingredients
1 tbsp margarine
1/2 cup onion, chopped
1 cup sweet red pepper
1 tsp red pepper flakes
4 cup chicken broth
17 oz creamed corn, included liquid
16 oz whole kernel corn, including liquid
1/4 tsp salt
1/4 tsp ground white pepper, fresh
Recipe Preparation
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
Servings: 8
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Tex-Mex Corn Soup Recipe from the Recipes-4U Cookbook
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