MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02
       Title: Tex-Mex Corn Soup
  Categories: Diabetic, Mexican, Soups, Crockpot, Main dish
       Yield: 8 servings
       1 tb Margarine
     1/2 c  Onion; chopped
       1 c  Sweet red pepper
       1 ts Red pepper flakes;
       4 c  Chicken broth
      17 oz Creamed corn; included
      16 oz Whole Kernel corn; including
     1/4 ts Salt
     1/4 ts Ground white pepper; fresh
   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 immediately.
   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