Creamy Corn & Turkey Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 213.6
  • Total Fat: 11.1 g
  • Cholesterol: 59.1 mg
  • Sodium: 936.4 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 0.7 g
  • Protein: 20.0 g

View full nutritional breakdown of Creamy Corn & Turkey Soup calories by ingredient
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Number of Servings: 6


    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


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.

Prepare as directed, using PHILADELPHIA 1/3 Less Fat 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.

Make Ahead
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.

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