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Title: Tex-Mex Corn Soup
Categories: Diabetic Mexican Soup Crockpot Main
Yield: 8 Servings
| 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 |
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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