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QUOTE
Creamy Corn and Turkey Soup
Prep Time: 10 min
Total Time: 25 min
Makes: 6 servings, 1 cup each
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.
KRAFT KITCHENS TIPS
Great Substitute
Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese.
Special Extra
For more robust flavor, roast and peel the red peppers before chopping; add to the soup along with the turkey. Or, use drained, jarred roasted red peppers instead.
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