In heavy saucepan, heat oil over medium heat; cook onion, potato, celery, red pepper and hot pepper flakes, covered and stirring often, for 5 minutes. Pour in stock and bring to boil; reduce heat and simmer, covered, for 10 minutes or until potato is tender. Add milk, creamed corn, frozen corn, salt and pepper; heat gently until steaming. Serve sprinkled with coriander. [other vegetables, such as diced carrots or sweet potatoes, can be added] Per Serving: about 270 calories, 10 g protein, 5 g fat, 53 g carbohydrate high source fibre Source: Canadian Living magazine [Jan 96] Presented in an article by Carol Ferguson. Recipes from Canadian Living Test Kitchen. [-=PAM=-] PA_Meadows@msn.com
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|Serving Size: 1 Serving (511g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 38 (28%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 7.2mg||2 %|
|Sodium 346.4mg||12 %|
|Potassium 381.9mg||10 %|
|Total Carbohydrate 17.8g||5 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 16.2g|
|Protein 7.3g||10 %|
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Calories per serving: 136
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