We had this for Easter and just a cup is a nice start to a special meal. My youngest loves cream corn and when I first made this a few years ago I knew it would become his favorite soup! My Dad refuses to eat cream soups but had his cup and Easter and asked my Mom why she doesn't make it!!
1/2 cup chopped spanish onion
1 cup chopped red pepper
2 tbsp butter
1/2 package of 250 gram Philadelphia Cream Cheese - regular or light
1 can cream style corn
2 cups Knorr chicken bouillon broth
1 cup milk
2 cups shredded cooked turkey - if you buy a large skinless breast and bake in the oven for 1/2 hour at 350F, let cool and chop up you should have enough
1 bay leaf
Cook onion and peppers in butter in a large pot. Add cream cheese and cook till melted. Stir constantly. Add corn, broth, milk and turkey and bayleaf. Cook soup for about 1/2 hour on medium. Makes 6 servings, 1 cup each.
1/2 cup chopped spanish onion
1 cup chopped red pepper
2 tbsp butter
1/2 package of 250 gram Philadelphia Cream Cheese - regular or light
1 can cream style corn
2 cups Knorr chicken bouillon broth
1 cup milk
2 cups shredded cooked turkey - if you buy a large skinless breast and bake in the oven for 1/2 hour at 350F, let cool and chop up you should have enough
1 bay leaf
Cook onion and peppers in butter in a large pot. Add cream cheese and cook till melted. Stir constantly. Add corn, broth, milk and turkey and bayleaf. Cook soup for about 1/2 hour on medium. Makes 6 servings, 1 cup each.
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