Tex-Mex Corn Soup

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16 oz Whole Kernel corn; including
1/4 ts Salt
1 tb Margarine
4 c Chicken broth
17 oz Creamed corn; included
1 ts Red pepper flakes
1/2 c Onion; chopped
1 c Sweet red pepper
1/4 ts Ground white pepper; fresh

Original recipe makes 8



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 OBrion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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Calories Per Serving: 132 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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