Recipe - Tex-Mex Corn Soup

1 tablespoon Margarine
One half cup Onion; chopped
1 cup Sweet red pepper
1 teaspoon Red pepper flakes;
4 cup Chicken broth
17 ounce Creamed corn; included
liquid
16 ounce Whole Kernel corn; including
liquid
One fourth teaspoon Salt
One fourth 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; Lowsodium 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 MealMaster

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip