MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Tex-Mex Corn Soup
  Categories: Diabetic, Mexican, Soups/stews, Crockpot, Main dish
       Yield: 8 servings
  
       1 tb Margarine                                -liquid
 	1/2 c  Onion; chopped			  16 oz Whole Kernel corn;
    including
       1 c  Sweet red pepper                         -liquid
       1 ts Red pepper flakes;                1/4 ts Salt
       4 c  Chicken broth                     1/4 ts Ground white pepper; fresh
      17 oz Creamed corn; included         
  
   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
  
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