Creamy Corn And Turkey Soup
1/2 cup chopped onion
1 cup carrot cooked and chopped, divided
2 Tbsp. butter or margarine
4 oz. (1/2 of 8-oz. pkg.) 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
1/2 tsp. pepper
salt (if needed)
COOK onion 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 carrot.
Pairs Well With
I need to double this recipe to feed 5-doubled recipe requires a 4 qrt. pot or larger.)