Melt margarine in a large saucepan; saute onion and sweet pepper with red pepper flakes until tender, stirring occasionally, about 2 minutes.

Stir in chicken broth and both cans of corn. Continue cooking until the soup is very hot. Add salt and pepper and serve immediately.

This recipe yields 8 servings. Serving size: 1 cup.

Exchanges Per Serving: 2 Starch, 1 Fat.

Nutrition Facts: Carbohydrates 31g; Protein 6g; Fat 8g; Calories 205; Fiber 3.1g; Sodium 928mg; Cholesterol 14mg.

Note: Low-sodium diets: Omit salt and substitute unsalted broth and canned vegetables.