Creamy Corn and Turkey Soup

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For more robust flavor, roast and peel the red peppers before chopping; add to the soup along with the turkey. Feel free to add some celery salt and seasoned salt for a little extra taste. You will definitely want to make this soup more than once!



1/2 cup chopped onion
1 cup chopped red pepper, divided
2 Tbsp. butter or margarine
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA 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


COOK onion and half of the red pepper 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 red pepper.



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