Tex-mex Corn Soupcrockpot, diabetic, main dish, mexican, soups/stews 1 tablespoon margarine 1/2 cup onion; chopped 1 cup sweet red pepper 1 teaspoon red pepper flakes 4 cup chicken broth 17 oz creamed corn; included liquid 16 oz whole kernel corn; including liquid 1/4 teaspoon salt 1/4 teaspoon 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 |
