A great soup to use up left over turkey...great for New Years too!

Creamy Corn and Turkey Soup
--can use with chix too--
prep time 10 mins...my kind o kookin
cook time 15 mins...again my kind o kookin

1/2 cup chopped onion
1 cup chopped red peeper, divided
2 tbs. butter or margarine (go 4 da buttah)
4 oz or 1/2 package of cream cheese..cubed
1 can 14.75 oz of CREAM STYLE CORN (reminds me of my late grand-ma)
2 cups chicken broth
3/4 cup 2% milk
2 cups cubed or shredded left over cooked turkey--can use chix

Cook onion and 1/1 the red peppers in buttah 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 headed through, stirring occasionally. Serve topped with remaining chopped pepper.

Makes 6 servings, 1 cup each (double it cuz people are gonna want more & you can freeze it.)

For more robust flavor, roast and peel red peppers before using...ahem...yeah right or use drained, jarred roasted red peppers instead.

My family feasted on a terrific smoked ham for Christmas, but I'm making good use of the leftovers - most recently in a savory batch of pinto beans. Besides that, all that's left is some slices destined for ham sammiches.

BTW, your turkey soup recipe sounds TERRIFIC!

of dead birds and wilted evergreens. They'll lead straight to my house.

Sounds good. I just printed it and will try it real soon.

a nice white wine, or some champagne.....hint hint hint.