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)
  1. COOK onion in butter in large saucepan on medium heat until tender, stirring frequently. Reduce heat to low.
  2. ADD cream cheese; cook until melted, stirring constantly. Add corn, broth, milk and turkey; mix well.
  3. COOK until soup is heated through, stirring occasionally. Serve topped with remaining chopped carrot.
I need to double this recipe to feed 5-doubled recipe requires a 4 qrt. pot or larger.)