Title: Tex-mex corn soup
 Categories: Diabetic, Mexican, Soups/stews, 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
           -liquid
     16 oz Whole Kernel corn; including
           -liquid
    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
  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.