Turkey and Cream Corn Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 354.8
- Total Fat: 19.3 g
- Cholesterol: 58.3 mg
- Sodium: 562.4 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 2.6 g
- Protein: 14.6 g
View full nutritional breakdown of Turkey and Cream Corn Soup calories by ingredient
Introduction
from cookingwithphilly.comDelicious and filling!
Add any veggies you like to make it heartier, the more cream cheese the creamier - you can also subsitute low fat cream cheese and make this healthier!
Good for left overs from turkey dinners from cookingwithphilly.com
Delicious and filling!
Add any veggies you like to make it heartier, the more cream cheese the creamier - you can also subsitute low fat cream cheese and make this healthier!
Good for left overs from turkey dinners
Number of Servings: 6
Ingredients
-
1/2 Cup Chopped Onion
2 Cup Chopped Red bell Pepper, divided
2 tbsp Margarine (or butter)
250 g Cream Cheese cubed
1 Can (12 fl oz) cream-style corn
2 cups chicken broth
3/4 cup skim milk
2 cup shredded cooked turkey (used turkey thighs, baked earlier in the day)
1 cup frozen yellow corn
Directions
Cook onion and peppers 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.
Makes 6 servings at 1 cup per servings
Number of Servings: 6
Recipe submitted by SparkPeople user MRSNAVARROIDBE.
Add cream cheese; cook until melted, stirring constantly. Add corn, broth, milk and turkey; mix well.
Cook until soup is heated through, stirring occasionally.
Makes 6 servings at 1 cup per servings
Number of Servings: 6
Recipe submitted by SparkPeople user MRSNAVARROIDBE.
