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.

Hess, R.D., M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master