Turkey Soup with Creamy Corn - Kraft Recipes Top
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Turkey Soup with Creamy Corn

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Prep Time
25
min.
Total Time
25
min.
Servings

6 servings, 1 cup each

Delight in this turkey soup that inlcudes cream-style corn. Try our Turkey Soup with Creamy Corn recipe that's ready in just 25 minutes today.

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Make It

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  • 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.

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

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

Special Extra

For additional color, sprinkle with chopped fresh parsley just before serving.

Note

This is a great way to use leftover cooked turkey.

Servings

  • 6 servings, 1 cup each

Nutritional Information

Serving Size 6 servings, 1 cup each
AMOUNT PER SERVING
Calories 250
Total fat 13g
Saturated fat 7g
Cholesterol 80mg
Sodium 480mg
Carbohydrate 18g
Dietary fiber 2g
Sugars 6g
Protein 17g
% Daily Value
Vitamin A 35 %DV
Vitamin C 35 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from AWESOME, QUICK AND EASY--FAMILY LOVE IT! AWESOME, QUICK AND EASY--FAMILY LOVE IT! I enhanced the recipe and added 3 small cubed red skin potatoes that I sauteed with the onions, the entire jar of roasted red bell peppers, a handful of frozen roasted corn (optional, just happen to have it on hand), salt and pepper. Instead of 2 cups of chicken broth I used one 14oz can and 1% milk instead of regular whole milk to further reduce the fat in the recipe. I also added crumbled dried rosemary, thyme, scant measure of crushed hot peppers, small bay leave. To complete the meal serve with hot corn bread and a toss green salad Boy! what a good meal. My family made dibbs on the scant amount that was leftover.
Date published: 2006-11-27
Rated 5 out of 5 by from This recipe is one of my favorite things about Thanksgiving. This recipe is one of my favorite things about Thanksgiving. I always use my leftover turkey to make this soup and then freeze it to eat a little later in the winter (when everyone isn't so burned out on turkey). I took some of the other mentioned additions. I added a splash of white wine to the onions and red pepper along with about 1/8 tsp of red pepper flakes for a little heat. I had enough turkey to make a recipe and a half, but then accidentally added the entire block of cream cheese (I should have only used 3/4 of the block). After adding a 1.5 of broth and 3/4 cup of milk, I surprisingly had achieved the thick texture of the photo. My last addition was to add some roasted peppers because I had them on hand (and needed another half a pepper to make my recipe and a half). Delicious! This recipe never lets me down!
Date published: 2012-11-25
Rated 5 out of 5 by from This soup is now on a regular rotation at my house. This soup is now on a regular rotation at my house. I have made a few changes though. Instead of turkey I use chicken. I put chunks of chicken in a crockpot and season with Cavender's (all purpose Greek seasoning) and 1/2 a can of chicken broth and let that cook all day. I think this adds a ton of flavor to the soup. I pretty much follow the recipe the rest of the way. Sometimes I add regular corn too. I sprinkle shredded cheese on top and sometimes eat with tortilla scoops. It is definitely one of my favorites!
Date published: 2009-11-03
Rated 4 out of 5 by from I made this to use up some left over turkey after Thanksgiving. I made this to use up some left over turkey after Thanksgiving. I doubled the cream corn and cream cheese. I also added one can of whole kernel corn. I omitted the milk (by mistake actually), but everything turned out ok. The flavor was quite mild so I added a few dashes of hot sauce and fresh cracked pepper. I'm considering doing this for a potluck at work in the crockpot since it was so easy to make. I'm hoping it will turn out to be a crowd pleaser. Thanks for the simple recipe, Kraft!
Date published: 2005-11-26
Rated 5 out of 5 by from Wow, this dish was so quick and easy to fix. Wow, this dish was so quick and easy to fix. I kind of changed a few items in the recipe but still was the same dish. I added 1 can of mushrooms, 1 can of both cream style and whole kernal corn, 2 cans of chicken broth and 1 block of cheese. I also added 1/2 red onion and 1/2 yellow onion for flavor. You can't forget the garlic...2 cloves. For quick preparation I used the chicken pieces found in the lunch meat section (comes pre-cooked and cubed...just add). Family loved it!
Date published: 2005-01-04
Rated 4 out of 5 by from I am so pleased. I am so pleased. I used chicken breasts instead of turkey because I didn't do turkey for x-mas dinner. My kids have healthy appetites so I doubled all the ingredients. I also, as I noted another person did, used whole kernel corn. Everything else I did according to recipe. It was sooooooooo delicious. I'm very, very pleased. From a satisfied mom and her satisfied and full children, thank you for such a delicious, quick and appetizing dinner!
Date published: 2005-01-02
Rated 5 out of 5 by from My family LOVES this recipe. My family LOVES this recipe. I have made it many times. We always buy a huge turkey on Thanksgiving so we have plenty leftover to make this soup! The recipe is easy and good as is, but I did use the roasted red peppers, reduced fat cream cheese and we also added potatoes (cut small and boiled until almost done, then added to soup). I always double the recipe! It is really tasty and we look forward to it every year after Thanksgiving.
Date published: 2007-11-27
Rated 3 out of 5 by from I thought the soup was pretty good. 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.
Date published: 2008-12-01
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