Tex-Mex Corn Soup
Yield
8 servingsPrep
10 minCook
10 minReady
20 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
margarine
|
|
| ½ | cup |
onions
chopped |
|
| 1 | cup |
sweet red bell peppers
chopped |
|
| 1 | teaspoon |
red pepper flakes
|
|
| 4 | cups |
chicken broth
|
|
| 17 | ounces |
creamed corn
including liquid |
|
| 16 | ounces |
corn kernels, canned
with liquid |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
white pepper
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
margarine
|
|
| 118 | ml |
onions
chopped |
|
| 237 | ml |
sweet red bell peppers
chopped |
|
| 5 | ml |
red pepper flakes
|
|
| 946 | ml |
chicken broth
|
|
| 491.3 | ml/g |
creamed corn
including liquid |
|
| 462.4 | ml/g |
corn kernels, canned
with liquid |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
white pepper
ground |
|
Directions
Melt margarine in a large saucepan; sauté 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 mixture is very hot.
Add salt and pepper and serve immediately.
