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.
  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