Creamy Corn and Turkey Soup
½ cup of chopped onions
1Â red pepper, chopped and divided
2 tablespoons of butter or margarine
4 ounces of cream cheese, cubed (this will be ½ of an 8 ounce package)
2 cups of shredded cooked turkey
1 – 14.75 ounce can of cream-style corn
2 cups of chicken broth
¾ cup of milk
½ tsp. of cracked black pepper
Place the butter, onions and half of the red pepper into a large saucepan. Heat the pan on medium heat for 5 to 6 minutes or until the vegetables are still crisp but tender. Stir the vegetables frequently to keep them from scorching.
Add the cream cheese to the vegetables and stir well. Reduce the heat to low and continue cooking until the cream cheese has melted, stirring constantly. Next, stir in the remaining ingredients except the black pepper and remaining red peppers.
Cook the vegetables and cream cheese mixture until the soup is heated, stirring occasionally. When ready to serve, top the soup with the remaining red peppers and black pepper to taste.