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Ingredientes
- 1 Tbsp. margarine
- 1 c. minced onion
- 2 Tbsp. all-purpose flour
- 2 1/2 c. fat-free reduced-sodium chicken broth
- 1 can cream-style corn - (16 ounce)
- 1 c. frzn whole kernel corn
- 1/2 c. finely diced red bell pepper
- 1/2 tsp warm pepper sauce
- 3/4 c. shredded sharp Cheddar cheese - (3 ounce) Freshly-grnd black pepper (optional)
Direcciones
- Heat margarine in large saucepan over medium heat. Add in onion; cook and stir 5 min. Sprinkle onion with flour; cook and stir 1 minute.
- Add in chicken broth; bring to a boil, stirring frequently. Add in cream-style corn, corn kernels, bell pepper and pepper sauce; bring to a simmer. Cover; simmer 15 min.
- Remove from heat; gradually stir in cheese till melted. Ladle into soup bowls; sprinkle with black pepper, if you like.
- This recipe yields 6 servings.
- Comments: You'll swear you're in the heartland of the Midwest when indulging in this soup so rich and creamy, your family and friends will not believe it's low in fat and cholesterol. Light beer can replace some of the broth to produce a truly authentic Wisconsin specialty.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 247g | |
| Recipe makes 6 servings | |
| Calories 175 | |
| Calories from Fat 63 | 36% |
| Total Fat 7.2g | 9% |
| Saturated Fat 3.46g | 14% |
| Trans Fat 0.35g | |
| Cholesterol 15mg | 5% |
| Sodium 499mg | 21% |
| Potassium 305mg | 9% |
| Total Carbs 23.54g | 6% |
| Dietary Fiber 2.5g | 8% |
| Sugars 4.69g | 3% |
| Protein 7.04g | 11% |
