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Copyright © 1990, 2001, 2006, 2011 by American Heart Association

No book, including this one, can ever replace the services of a doctor in providing

information about your health. You should check with your doctor before using the

information in this or any other health-related book.

All rights reserved.

Published in the United States by Clarkson Potter/Publishers, an imprint of the

Crown Publishing Group, a division of Random House, Inc., New York.

www.crownpublishing.com

www.clarksonpotter.com

CLARKSON POTTER is a trademark and POTTER with colophon is a registered

trademark of Random House, Inc.

Previous editions of this work were published in the United States by Times Books,

New York, in 1990, and by Clarkson Potter/Publishers, an imprint of the Crown

Publishing Group, a division of Random House, Inc., New York, in 2001 and 2006.

Your contributions to the American Heart Association support research that helps

make publications like this possible. For more information, call 1-800-AHA-USA1

(1-800-242-8721) or contact us online at www.heart.org.

Library of Congress Cataloging-in-Publication Data

American Hear t Association low-salt cookbook : a complete guide to reducing

sodium and fat in your diet.—4th ed.

p. cm.

Includes index.

1. Salt-free diet—Recipes. I. American Heart Association. II. Title: Low-salt

cookbook.RM237.8.S73 2011

641.5´6323—dc22 2010030166

ISBN 978-0-307-40762-7

Printed in the United States of America

Cover photography by Ben Fink

Cover design by Laura Palese

10 9 8 7 6 5 4 3 2 1

Fourth Edition

8/7/2019 Corn and Green Chile Soup Recipe from American Heart Association Low-Salt Cookbook

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CORN AND GREEN CHILESOUP

Ready in no time, this chunky and spicy soup requires very little cleanup.

SERVES 4 | heaping ¾ cup per serving

16 ounces frozenwhole-kernel corn,thawed

12 ounces fat-freeevaporated milk

2 ounces choppedgreen chiles, drained

¼ to ½ teaspoon groundcumin

¼ teaspoon pepper

¹⁄ 8 teaspoon cayenne(optional)

½ medium red bell

pepper, finelychopped (optional)

3 medium green onions,finely chopped

2 teaspoons light tubmargarine

¼ cup shreddedfat-free sharpCheddar cheese

In a medium saucepan, stir together the corn,

milk, green chiles, cumin, pepper, and cayenne.

Bring just to a simmer over medium heat,stirring frequently. Remove from the heat.

Stir in the bell pepper, green onions, and

margarine. Serve sprinkled with the Cheddar.

COOK’S TIP ON THAWING FROZEN

VEGETABLES To thaw frozen vegetables quickly,

put them in a colander and run them under coldwater until thawed. Shake off the excess water and

drain well.

calories 208

total fat 2.0 g saturated 0.5 g trans 0 0 g

cholesterol 5 mg

sodium 256 mg

carbohydrates 38 g fiber 4 g

protein 13 g

calcium 358 mg

potassium 658 mg

dietary exchanges

1½ starch1 fat-free milk

PER SERVING

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