Creamy Corn & Turkey Soup

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photo by:kraft

This corn and turkey soup gets its wonderful texture from cream-style corn and cream cheese.

time

prep:

10 min

total:

25 min

servings

total:

6 servings, 1 cup each

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What You Need

1/2

cup chopped onions

red pepper, chopped, divided

Tbsp. butter or margarine

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

cups shredded cooked turkey

can (14.75 oz.) cream-style corn

cups chicken broth

3/4

cup milk

1/2

tsp. cracked black pepper

Make It

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.

Kraft Kitchens Tips

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

Special Extra

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.

Make Ahead

Soup can be made ahead of time. Cool, then refrigerate up to 2 days. Reheat before serving.

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katienjustin

posted:2/12/2009

This was awesome, i would make this over and over

mlaundre

posted:1/24/2009

Wonderful!

Profexx

posted:1/14/2009

I thought it was very tasty and attractive. I added a few chops of green pepper along with the last minute red pepper.

a cook

posted:1/8/2009

It was ok but my husband didn't like it.

mjfenton

posted:1/1/2009

This is our favorite soup, and so easy to make. I recomend thickening it with some flour added to milk! Been told by a superior cook that this was the best chicken soup she ever ate!!

raytae1717

posted:12/17/2008

Was a hit. I added chopped celery in right before I added the cream cheese to give it a little crunch. I also added 1/2 flour to my milk to help thinken it a little. It was excellent. Everyone is already asking for more.

ilovemy4dogsand2cats

posted:12/1/2008

I thought the soup was pretty good. I used far less red pepper than it called for and I still felt it was a little overwhelming - but then, I really don't like red pepper much. The only other thing I didn't love about the soup was that it was very thin and watery. It just didn't seem very substantial, but the flavor was really good - so maybe with a little more thickening agent, it would be perfect.

chrissy1971

posted:11/30/2008

I made it tonight with leftover turkey from Thanksgiving. So easy and so good. Served it with fresh French bread.

a cook

posted:11/24/2008

Delicious and super easy!

Mamacass27

posted:11/21/2008

I made this soup for my son's post-Thanksgiving birthday party. I had some guests that have to watch their salt intake, so I used low sodium broth. I also added some frozen corn. Everyone seemed to like it, but I thought that it was a bit bland for my tastes. I served chili as well, and when I was finishing off the leftovers, I mixed the two together for an absolutely delicious combination.