1 tbsp Margarine
1/2 cup Onion, chopped
1 cup Sweet red pepper
1 tsp Red pepper flakes
4 cup Chicken broth
17 oz Creamed corn, included liquid
16 oz Whole Kernel corn, including liquid
1/4 tsp Salt
1/4 tsp Ground white pepper, fresh
Directions
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
Servings: 8 servings
Tex-Mex Corn Soup Recipe brought to you by Recipe Ideas
Categories: Diabetic; Mexican; Soups/Stews; Crockpot; Main Dish
The History of Recipes
It is quite possible to trace the history of written cooking instructions way back into distant history, at least as far back as ancient Egypt, and possibly even further. In practice though, sadly, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to historians are some tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. Continuing our culinary historical journey, there are a couple of cookery books which appeared in the 1300s : one book titled `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the indian curry that appears on menues today, but rather accounts of the types of meals prepared for the rich people of the time. Over the succeeding few hundred years, the wealthy families of the West competed to lay on the most extravagent meals, and because of this chefs and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that cookery and recipe publications really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to assembling, testing, and writing down the recipes that were being prepared for the better households. When we get to the twentieth century, cooking books were highly popular mostly as a result of higher levels of literacy, leisure time and having more money. The TV revolution brought us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Tex Mex Corn Soup recipe.
