Creamy Turkey Soup with Corn
By Philadelphia Kitchen
Prep
15-30 mins
Total
25 MIN
Servings
6 Servings
Delight in this creamy turkey soup that includes cream-style corn. Ready to serve in just 25 minutes, Creamy Turkey Soup with Corn is an easy-to-make dish that is full of flavor. It's great for any leftover turkey you have around!
Ingredients
1/2
cup
chopped onions
1
red pepper, chopped, divided
2
tbsp
butter or margarine
4
oz
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
Original Cream Cheese
Instructions
Step 1
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.
Step 2
Add cream cheese; cook on low heat 3 to 4 min. or until melted, stirring constantly. Stir in turkey, corn, broth and milk.
Step 3
Cook 5 min. or until soup is heated through, stirring occasionally. Serve topped with remaining red peppers and black pepper.
Prepare using PHILADELPHIA Neufchatel Cheese.
This delicious soup can be made ahead of time. Cool, then refrigerate up to 2 days. Reheat before serving.
For additional color, sprinkle with chopped fresh parsley just before serving.
This is a great way to use leftover cooked turkey.
For more robust flavor, roast and peel the red peppers before chopping. Add to soup along with the turkey. Or, use drained, jarred roasted red peppers instead.
