- Cooking Time:
- Servings:
- Preparation Time:
Ingredients
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1/2 cup chopped onion
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1 cup carrot cooked and chopped, divided
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2 Tbsp. butter or margarine
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4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
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1 can (14.75 oz.) cream-style corn
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2 cups chicken broth
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3/4 cup milk
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2 cups shredded leftover cooked turkey
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1/2 tsp. pepper
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salt (if needed)
Directions
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- 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.
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Notes
I need to double this recipe to feed 5-doubled recipe requires a 4 qrt. pot or larger.)
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