Tex-mex Corn Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Crockpot, Diabetic, Main dish, Mexican, Soups/stews | 8 | Servings |
INGREDIENTS
| 1 | T | Margarine |
| 1/2 | c | Onion, chopped |
| 1 | c | Sweet red pepper |
| 1 | t | Red pepper flakes |
| 4 | c | Chicken broth |
| 17 | oz | Creamed corn, included |
| liquid | ||
| 16 | oz | Whole Kernel corn, including |
| liquid | ||
| 1/4 | t | Salt |
| 1/4 | t | Ground white pepper, fresh |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 170
Calories From Fat: 24
Total Fat: 2.6g
Cholesterol: 0mg
Sodium: 597.7mg
Potassium: 447.9mg
Carbohydrates: 35g
Fiber: 2.9g
Sugar: 23.5g
Protein: 4.7g