Got Leftovers?? This creamy corn and turkey soup gets its wonderful texture from cream-style corn and cream cheese.
Creamy Corn & Turkey Soup
- 1/2 cup chopped onions
- 1 red pepper (, chopped, divided)
- 2 Tbsp . butter or margarine
- 4 oz . ((1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed)
- 2 cups shredded cooked turkey
- 1 can ((14.75 oz.) cream-style corn)
- 2 cups fat-free reduced-sodium chicken broth
- 3/4 cup milk
- 1/2 tsp . cracked black pepper
- Cook onions and half the red peppers in butter in large saucepan on medium heat 5 to 6 min. or until crisp-tender, stirring frequently.
- Add cream cheese; cook on low heat 3 to 4 min. or until melted, stirring constantly.
- Stir in turkey, corn, broth and milk.
- Cook 5 min. or until soup is heated through, stirring occasionally.
- Serve topped with remaining red peppers and black pepper.
- Source: Kraft
