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Creamy Corn & Turkey Soup



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Rate this recipe 4.5/5 (4 Votes)


  • 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


Servings 6
Preparation time 10mins
Cooking time 25mins


Step 1

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.


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