Fast corn chowder

1 Servings

Ingredients

Quantity Ingredient
1 can Cream-style corn; (17-oz)
1 can Whole kernel corn with sweet peppers; undrained (12-oz)
1½ cup Evaporated skim milk
1 teaspoon Dried minced onion
1 dash Pepper
1 tablespoon Margarine

Directions

In a medium saucepan, combine both cans of corn, evaporated milk, onion, and pepper.

Bring to a boil, stirring constantly. Add margarine. Serve.

Exchanges: All lunch menus this week have about 450 calories total and include:

2-3 Starch servings 1-2 Meat or Meat Substitute servings 0-2 Vegetable servings 1 Fruit serving 1 Fat serving Total Fat -- 15g Total Carbohydrate -- 50g Protein -- 22g Some menus have 1 Skim Milk serving instead of 1 Meat or 1 Starch serving.

Or 1 Starch serving instead of the Fruit serving.

N: Recipe for Wednesday, ¾/98 This week we are featuring complete lunch menus and accompanying recipes from the cookbook Magic Menus for People with Diabetes, a calorie-controlled collection of the "best of" the award-winning Month of Meals series of menu planners. You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).

Lunch: 1 serving Fast Corn Chowder 6 saltine crackers ¼ cup low-fat cottage cheese on lettuce leaf 1 cup melon balls Copyright © 1998 American Diabetes Association MC Fortmatted and MC Busted by Barb at PK <abprice@...> NOTES : 4 servings/Serving size: 1 cup Recipe by: American Diabetes Association Posted to recipelu-digest by "abprice@..." <abprice@...> on Mar 12, 1998

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