Tex-mex corn soup
Description
Ingredients
- 1 tbsp margarine
- 1/2 cup Onion, chopped
- 1 cup sweet red pepper
- 1 tsp red pepper flakes
- 4 cup chicken broth
- 17 oz creamed corn, included
- -liquid
- 16 oz whole kernel corn, including
- -liquid
- 1/4 tsp salt
- 1/4 tsp ground white pepper, fresh
Procedures
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; calories: 205; low-sodium diets: omit salt and substitute unsalted broth and cannned vegetables.
