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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wackycouple

posted: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.

frances_clements

posted:8/27/2008

This recipe is easy to make (especially if you buy a pre-cooked turkey breast). It is also very tasty. My husband and I both loved it.

maramayo

posted:7/29/2008

I love, love, love this recipe. Easy & tasty. I added some stuff to it, but I add stuff to every recipe I made. Bacon, cheese, yum!

a cook

posted:7/9/2008

I loved it I do not add the red peppers, I add a little of half & half in it and it thickens up nicely

a cook

posted:2/28/2008

I think I used too much red pepper, because this soup was SO spicy! It made my eyes water. But it was different and had a good flavor.

MrsLMe

posted:2/20/2008

This soup is a keeper! We loved it! I used two chicken breats instead of turkey and boiled them until they were almost fully cooked then I shredded them up and sauted the pieces with some garlic. My husband loves BBQ sauce so I added about three tablespoons into the soup. SO GOOD!

a cook

posted:2/7/2008

i am making this tonight...i slow cooked a turkey breast and plan on mixing in some leftover mashed potatoes for some thickness, and a can of regular corn in addition to the cream corn. thanks for everyone's ratings, i always read them before i plan on making things to get some good advice!

jennb313

posted:2/1/2008

I made this with chicken instead of turkey and it was still amazing. Very good and so easy to make!!

LolaOva

posted:1/31/2008

LOVE THIS!! Yummy, Yummy, easy, easy!

a cook