Creamy Corn and Turkey Soup

Submitted by CrystalB

"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."

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 4

ingredients

• 118.29 ml chopped onion
• 29.58 ml butter or 29.58 ml margarine
• 113.39 g cream cheese, cubed
• 340.19 g can cream-style corn
• 473.18 ml chicken broth
• 177.44 ml milk
• 473.18 ml shredded cooked turkey or 473.18 ml 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.

Reviews

[Deepfreeze-27]

I made this to use up some turkey leftovers. This was okay, however we usually like our soups a little thicker.

 

[Pamela]

This is the best soup ever! It's a great way to use up Turkey leftovers without feeling like you are eating Turkey leftovers, lol! I made this with recipe#24576 for the broth and recipe#18589 for teh peppers and left out the cayenne pepper. Thanks for posting!

 

[Gerry]

This made for a wonderfully delicious soup, perfect for a cold autumn day. I made as posted using chicken breasts which I had poached in the microwave and shredded. We enjoyed this pot of soup with your Sour Cream & Chive Bread #120736. I plan on trying it with left over turkey the next time I make one. Thank you for sharing.