‘Tis the season, friends.
The fact that I am preparing to share a recipe is, well, hilarious! I am no cook, people. If there is a way to butcher any recipe consider it done in my home. Now, baking is another story…there is no way chocolate or sweets can be ruined in my book.
So, that said, the fact that I have prepared this meal countless times without ever messing it up is a testament to the fact that this recipe is not just delicious but extremely simple. And this time of year, it is the perfect soup for using up left over turkey.
Creamy Corn and Turkey Soup (I got this from a Kraft Food calendar a few years ago)
½ cup chopped onion
1 cup chopped red pepper, divided (I like to use drained, jarred roasted red peppers instead)
2 Tbsp. butter or margarine
4 oz. Philadelphia Cream Cheese, cubed
1 can (14.75 oz.) cream-style corn
2 cups chicken broth
¾ cup 2% milk (I use skim since that’s all I buy)
2 cups shredded leftover cooked turkey (heh-I don’t cook turkey…I purchase a chunk of the deli rotisserie turkey and bring it home and shred it.)
Cook onion and half of the peppers 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 pepper.
Makes 6 servings, 1 cup each.
I also like to serve this bread with it:
3 c. self rising flour
3 tbs. granulated sugar
1 bottle of beer (not dark)
Combine all and pour into a greased loaf pan. Bake for 1 hour in a preheated 350 degree oven. Remove from oven and butter top of loaf. Cut after bread has cooled.