Creamy Corn and Turkey Soup

25 6 servings, 1 cup (250 mL) each
Recipe By
Reviews
Prep Time
10
min.
Total Time
25
min.
Servings

6 servings, 1 cup (250 mL) each

This hearty soup is thick and creamy, thanks to cream cheese and canned cream-style corn. Perfect for a quick dinner with only 10 minutes of prep.

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What You Need

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Make It

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  • Cook 1/2 cup red peppers and onions in butter in large saucepan on medium heat 5 min. or until vegetables are crisp-tender, stirring frequently.
  • Add cream cheese; cook and stir on low heat 3 to 5 min. or until melted. Stir in turkey, corn, broth and milk. Cook 5 min. or until soup is heated through, stirring occasionally.
  • Serve topped with remaining red peppers and black pepper.

Special Extra

For more robust flavour, roast and peel the red pepper before chopping and using as directed. Add to the soup along with the turkey, corn, broth and milk. Or, use chopped drained, jarred roasted red peppers instead.

Make Ahead

Prepare soup as directed; cool. Refrigerate up to 2 days. Reheat in microwave or on stove top before serving.

Servings

  • 6 servings, 1 cup (250 mL) each

Nutritional Information

Serving Size 6 servings, 1 cup (250 mL) each
AMOUNT PER SERVING
Calories 240
% Daily Value
Total fat 12g
Saturated fat 7g
Cholesterol 75mg
Sodium 530mg
Carbohydrate 14g
Dietary fibre 1g
Protein 19g
   
Vitamin A 20 %DV
Vitamin C 60 %DV
Calcium 6 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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