Tex-mex corn soup

Ingredients

 * 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.