Monday, December 21, 2015

Creamy Corn and Turkey Soup

I made this with the left over turkey from Thanksgiving.  I doubled this recipe and got quite a bit of soup to share with my inlaws, their neighbor and my friend!
Creamy Corn and Turkey Soup

1/2 cup chopped onions
1 red pepper, chopped, divided Beth used a green pepper
2 Tbsp. butter
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  Beth used homemade
3/4 cup milk
1/2 tsp. cracked black pepper
Garlic minced
2-3 T flour to thicken(add to milk)
1 c corn  Beth's addition after reading reviews

Cook onions, garlic 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.

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