Appetizers / Soups / Salads

Creamy Corn and Turkey Soup is for Dinner.

Creamy Corn and Turkey Soup takes 15 minutes to prepare.

Creamy Corn and Turkey Soup takes 20 minutes to cook.

Creamy Corn and Turkey Soup makes 6 servings.

The ingredients for Creamy Corn and Turkey Soup are:

1/2 cup chopped onion
1 cup chopped red pepper, divided
2 Tbsp. butter or margarine 4 oz.
(1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 can (14.75 oz.) cream-style corn
2 cups chicken broth
3/4 cup milk
2 cups shredded leftover cooked turkey

Here is how you make Creamy Corn and Turkey Soup:

COOK onion and half of the red pepper in butter in large saucepan on medium heat until tender, stirring frequently. Reduce heat to low. ADD cream cheese; cook until melted, stirring constantly. Add corn, broth, milk and turkey; mix well. COOK until soup is heated through, stirring occasionally. Serve topped with remaining chopped red pepper.SubstitutePrepare as directed, using PHILADELPHIA 1/3 Less Fat Cream Cheese.Special ExtraFor more robust flavor, roast and peel the red peppers before chopping; add to the soup along with the turkey. Or, use drained, jarred roasted red peppers instead.Make AheadPrepare soup as directed; cool. Cover and store in refrigerator up to 48 hours. Reheat before serving.Makes 6 (1 Cup) ServingsNumber of Servings: 6Recipe submitted by SparkPeople user SUZH58.

The nutritional information for Creamy Corn and Turkey Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 213.6

• Total Fat: 11.1 g
• Cholesterol: 59.1 mg
• Sodium: 936.4 mg
• Total Carbs: 10.3 g
• Dietary Fiber: 0.7 g
• Protein: 20.0 g