Delight in this turkey soup that includes cream-style corn. Ready to serve in just 25 minutes, Turkey Soup with Creamy Corn is an easy-to-make dish that is full of flavor. Plus, Turkey Soup with Creamy Corn is a great use for any leftover turkey you may have around!
What You Need
Original recipe yields 6 servings
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 fat-free reduced-sodium chicken broth
3/4 cup milk
1/2 tsp. cracked black pepper
Add To Shopping List
Let's 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.
Prepare using PHILADELPHIA Neufchatel Cheese.
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.
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.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* 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.