Creamy Turkey Corn Soup
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Traditionally, soups are classified into two broad groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used. |
Ingredients
- 1/2 chopped red bell pepper
- 2 chopped green onions
- 2 tbsp unsalted butter
- 4 oz cream cheese - cubed
- 1 15oz can creamed corn
- 3/4 cup milk
- 2 cups chicken broth
- 2 cups chopped cooked turkey
- Kosher salt (to taste)
- Fresh ground pepper (to taste)
Methods/steps
- In saucepan, sauté bell peppers and onion in butter until tender.
- Reduce to low heat, add cream cheese cubes and cook until melted, stirring constantly.
- Add all other ingredients, mixing well until soup is heated through.
- Season to taste and serve.
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