---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups, Seafood, Diabetic, Ceideburg
       Yield: 4 servings
            Stephen Ceideburg
       3 sl Bacon, cut into 1/4 pieces
     3/4 c  Chopped onion
       1    Clove garlic, minced
     3/4 ts Ground cumin
     1/4 ts Dried red pepper flakes
       2 tb All-purpose flour
      29 oz Low-sodium chicken broth
  14 1/2 oz Whole peeled tomatoes
     1/2 c  White wine
     1/2    Green bell pepper *
     1/2 sm Sweet potato **
     1/2 lb Whitefish fillets ***
     3/4 c  Frozen corn kernels
   1 1/2 ts Lime juice
            Pepper to taste
            Chopped fresh cilantro
   * seeded and chopped ** peeled and cut into 1/2-inch
   cubes *** cod or pollock, cut into 2-inch chunks
   Saute bacon in a large saucepan over medium-high heat
   until crisp. Stir in onions, garlic, cumin and pepper
   flakes. Saute 5 minutes, or until onions are soft.
   Remove from heat and stir in flour. Cook 1 minute,
   stirring constantly, then gradually whisk in chicken
   Stir in tomatoes, wine, bell pepper and sweet potato.
   Bring to a boil, reduce heat and simmer 10 minutes, or
   until sweet potatoes are soft. Add whitefish and corn;
   simmer 2 to 3 minutes, or until whitefish flakes with
   a fork. Season with lime juice and pepper. Spoon into
   soup bowls and garnish with cilantro.
   Per serving: 201 calories (32 percent from protein, 50
   percent from carbohydrate, 18 percent from fat), 17
   grams protein, 21 grams carbohydrate, 4 grams fat, 25
   milligrams cholesterol, 917 milligrams sodium.
   Exchanges: 1 1/2 vegetable, 1 bread, 2 meat, 1/2 fat.
   From the Oregonian’s FOODday, 1/5/93.