Wednesday, September 15, 2010

Creamy Corn and Turkey Soup by Kraft

I just found this recipe in a stack in my classroom. I first made it in January of '05. Thank goodness I make notes on my recipes because I don't even remember making this. My notes said that I used chicken and I might use more cream cheese next time. Overall, this was a good soup and I said I'd have it again. Now that I've found the recipe, I guess I will :)
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 Chicken broth
3/4 cup Milk
1/2 tsp. cracked black pepper

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.
Kraft Kitchens TipsSubstitutePrepare using PHILADELPHIA Neufchatel Cheese.Special ExtraFor 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.

Make AheadSoup can be made ahead of time. Cool, then refrigerate up to 2 days. Reheat before serving.

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