Prep Time:10 min Total Time: 25 min Makes: 6 servings, 1 cup each
Calories: 270 Total Fat: 14g
What You Need!
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.
Prepare as directed, using PHILADELPHIA 1/3 Less Fat Cream Cheese.
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.
Prepare soup as directed; cool. Cover and store in refrigerator up to 48 hours. Reheat before serving.
~Recipe from Kraft Foods