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    Name Serving Size Actions
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    Servings: Not specified

    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.

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