Creamy Corn and Turkey Soup |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This could be THE best way to use up leftover turkey. Comfort food at its best - what could be better on a cold January day than a steaming bowl of creamy, delicious soup!! This recipe comes from the 2005 Kraft Kitchens Calendar. Ingredients:
1/2 cup chopped onion |
2 tablespoons butter or 2 tablespoons margarine |
4 ounces cream cheese, cubed |
1 (12 ounce) can cream-style corn |
2 cups chicken broth |
3/4 cup milk |
2 cups shredded cooked turkey or 2 cups cooked chicken |
1 roasted red pepper, chopped |
salt and pepper |
cayenne pepper (optional) |
Directions:
1. Cook onion in butter in large saucepan over medium heat until tender, stirring frequently.
2. Reduce heat to low.
3. Add cream cheese and cook until melted, stirring constantly.
4. Add corn, broth, milk, turkey and red pepper and mix well.
5. Add spices to taste.
6. Cook until soup is heated through, stirring occasionally.
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