34°F
Sponsored by

Creamy Corn & Turkey Soup

<img src="/images/Multi_Media/yourerie/nxd_media/img/jpg/2007_06/a3c24321-9e16-ed94-99b8-5d81ddde28c3/raw.jpg" alt="Creamy_Corn_and_Turkey_Soup2007-06-13-1181744244.jpg" style="width: 240px; height: 180px" align="left" height="180" width="240" /><table _base_target="_top" border="0" cellpadding="3" cellspacing="0"><tbody _base_target="_top"><tr _base_target="_top"><td _base_target="_top"><span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl1_lblQuantity">1/2</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl1_lblUnit">cup</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl1_lblPrePreparation">chopped</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl1_lblIngredientName">onion</span><span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl1_lblPostPreparation"></span> </td> </tr> <tr _base_target="_top"> <td _base_target="_top"> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl2_lblQuantity">1</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl2_lblUnit">cup</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl2_lblPrePreparation">chopped</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl2_lblIngredientName">red pepper</span><span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl2_lblPostPreparation">, divided</span> </td> </tr> <tr _base_target="_top"> <td _base_target="_top"> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl3_lblQuantity">2</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl3_lblUnit">Tbsp.</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl3_lblPrePreparation"></span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__
Creamy_Corn_and_Turkey_Soup2007-06-13-1181744244.jpg
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
 

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.
Page: [[$index + 1]]
comments powered by Disqus

Pinpoint Doppler