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Creamy Corn and Leftover Turkey

I made this soup this weekend, my family really enjoyed it. Its not much to it but its a great comfort food, plus a good way to get rid of turkey!


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
Make It!
COOK onion and half 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
Substitute
Prepare as directed, using PHILADELPHIA 1/3 Less Fat 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.
Make Ahead
Prepare soup as directed; cool. Cover and store in refrigerator up to 48 hours.

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