CREAMY CORN AND TURKEY SOUP
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.
Provided by CrystalB
Categories Poultry
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook onion in butter in large saucepan over medium heat until tender, stirring frequently.
- Reduce heat to low.
- Add cream cheese and cook until melted, stirring constantly.
- Add corn, broth, milk, turkey and red pepper and mix well.
- Add spices to taste.
- Cook until soup is heated through, stirring occasionally.
Nutrition Facts : Calories 387, Fat 21.9, SaturatedFat 12.3, Cholesterol 106.1, Sodium 821, Carbohydrate 20.8, Fiber 1.3, Sugar 4, Protein 28.3
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Sade Rhoda
[email protected]This was a delicious soup! I made it with some leftover turkey I had from Thanksgiving, and it was the perfect way to warm up on a cold night. The soup was creamy and flavorful, and the corn added a bit of sweetness. I would definitely recommend this
Moriom Begom
[email protected]This soup was easy to make and so flavorful! I used leftover turkey from Thanksgiving and it was the perfect way to use it up. The soup was creamy and rich, and the corn added a bit of sweetness. I would definitely recommend this soup to anyone looki
Ali khan Khaira
[email protected]This soup was absolutely delicious! I made it for my family last night and they loved it. The corn and turkey flavors were perfectly balanced, and the soup was creamy and comforting. I will definitely be making this soup again.