Creamy Corn and Turkey Soup

Serves N/A

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Directions

COOK onion and half of the red pepper in butter in large saucepan on medium heat until tender, stirring frequently. Reduce heat to low.

ADD cream cheese; cook until melted, stirring constantly. Add corn, broth, milk and turkey; mix well.

COOK until soup is heated through, stirring occasionally. Serve topped with remaining chopped red pepper.

Ingredients

  • 1/2 cup chopped onion
  • 1 cup chopped red pepper, divided
  • 2 Tbsp. butter or margarine
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
  • 1 can (14.75 oz.) cream-style corn
  • 2 cups chicken broth
  • 3/4 cup milk
  • 2 cups shredded leftover cooked turkey

Parsed from recipe text (no separate ingredient records).

Comments

Prep Time: 10 min Total Time: 25 min Makes: 6 servings, 1 cup each Great Substitute Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese. Special Extra For more robust flavor, roast and peel the red peppers before chopping; add to the soup along with the turkey. Or, use drained, jarred roasted red peppers instead.