- 1/2 cup chopped onion
- 1 cup chopped red pepper, divided
- 2 tablespoons butter or margarine
- 4 ounces PHILADELPHIA Cream Cheese, cubed
- 1 (14.75 ounce) can 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.