Corn Chowder

2 tablespoons unsalted margarine
1/3 cup chopped onion
1 medium red pepper, seeded and chopped
1 garlic clove, minced
1/4 cup all purpose flour
2 1/4 cups skim milk
1/2 cup low-sodium chicken broth
1 1/3 cups fresh or frozen whole kernel corn
1/4 teaspoon thyme, crushed
1/2 teaspoon Nu-Salt®
Dash ground red pepper

In saucepan in melted margarine, cook and stir onion, red pepper and garlic about 4 minutes. Add flour; cook and stir about 1 minute. Add milk, chicken broth, corn, thyme, Nu-Salt® and ground red pepper; cook and stir 5-7 minutes.

Makes 4 1-cup servings.

Diabetic Exchanges: 2 vegetable exchanges, 1 bread exchange, 1/2 milk exchange, 1 fat exchange

Nutrient analysis per serving:
Calories: 190
Protein: 8 grams
Fat: 6 grams
Carbohydrate: 30 grams
Sodium: 85 milligrams
Potassium: 725 milligrams
Cholesterol: 3 milligrams



©1996-2013 Cumberland Packing Corp.