Tex-mex Corn Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Margarine,
1/2 cup: Onion, chopped
1 cup: Sweet red pepper,
1 tsp: Red pepper flakes,
4 cup: Chicken broth,
17 ounce: Creamed corn, included liquid
16 ounce: Whole Kernel corn, including liquid
1/4 tsp: Salt,
1/4 tsp: Ground white pepper, fresh
Directions:
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
Source from luhu.jp
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
Source from luhu.jp