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Creamy Corn and Turkey Soup

Prep Time:
10 min

Total Time:
25 min

Makes:
6 servings, 1 cup each

What You Need

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

Make It

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.

Kraft Kitchens Tips

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.

Make-Ahead

Prepare soup as directed; cool. Cover and store in refrigerator up to 48 hours. Reheat before serving.

K:2680v5 :74005

(114)

Rated

by wackycouple on 10/15/2008
" It's not a soup I would crave for but it is a recipe I would keep and pull out whenever I have leftover turkey. It's quick and easy and the ingredients are pretty simple. And, it makes for a great alternative than just having turkey sandwiches for days and days and days. I will definitely share this with everyone for their post-Thanksgiving dinners. "