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Diabetic Recipes

Soups & Sandwiches

 

Corn and Pepper Chowder
 

Vegetable cooking spray
1 tsp olive oil
1 c chopped onion
1 c chopped sweet red pepper
1 Tbsp plus 2 tsp all-purpose flour
?tsp ground cumin
2 c water
1/3 c peeled, cubed round red potato
1 tsp chicken-flavored bouillon granules
2 c frozen whole kernel corn, thawed
1 c evaporated skimmed milk
2 Tbsp canned chopped green chiles
?tsp pepper
1/8 tsp ground red pepper

Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add onion and chopped pepper; cook until tender. Stir in flour and cumin; cook 1 minute. Add water, potato, and bouillon granules. Bring to a boil, stirring often; cover, reduce heat, and simmer 10 minutes or until potato is tender and liquid is thickened. Add corn and next 4 ingredients; cook 5 minutes. Yield: 5 (1 cup) servings.

EXCHANGES PER SERVING: 2 Starch
PER SERVING: Calories 151, Carbohydrate 29.3

    * Provided for information use only

     

 

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Last update on August 30, 2005
Partners: Acupuncture, Chinese Medicine.