Tex-mex Corn Soup #2 Recipe
Yield: 8 servingsYield: 8 servings
Recipe by luhu.jp
Ingredients:
1 tablespoon: margarine,
1/2 cup: onion, chopped
1 cup: sweet red pepper,
1 teaspoon: red pepper flakes,
4 cup: chicken broth,
17 oz: creamed corn, included liquid
16 oz: whole kernel corn, including liquid
1/4 teaspoon: salt,
1/4 teaspoon: 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
Yield: 8 servings
Source from luhu.jp
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
Yield: 8 servings
Source from luhu.jp