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Main dishes

Creamy Corn & Turkey Soup

Creamy Corn & Turkey Soup recipe
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
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  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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