Creamy Corn & Turkey SoupSubmitted by: SUZH58
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
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.
Prepare as directed, using PHILADELPHIA 1/3 Less Fat Cream Cheese.
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.
Prepare soup as directed; cool. Cover and store in refrigerator up to 48 hours. Reheat before serving.
Makes 6 (1 Cup) Servings
Number of Servings: 6
Recipe submitted by SparkPeople user SUZH58.