Creamy Corn And Turkey Soup Recipes

CREAMY CORN AND TURKEY SOUP

Steps:

• Cook onion in butter in large saucepan over medium heat until tender, stirring frequently.
• Reduce heat to low.
• Add cream cheese and cook until melted, stirring constantly.
• Add corn, broth, milk, turkey and red pepper and mix well.
• Add spices to taste.
• Cook until soup is heated through, stirring occasionally.

TURKEY CORN CHOWDER

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1/4 cup in pan. Add celery, onion, carrot, red onion and bay leaf; cook and stir over medium-high heat until vegetables are tender, 8-10 minutes., Stir in flour until blended; gradually whisk in stock. Bring to a boil, stirring constantly; cook and stir 2 minutes. Add soup, cream cheese, milk and cream; mix well. Stir in corn, turkey, hash browns, gravy, parsley and 3/4 cup reserved bacon; reduce heat. Cook, covered, 20 minutes, stirring occasionally., Discard bay leaf. Serve with remaining bacon and if desired, green onions.

CREAM OF CORN SOUP

Steps:

• Heat olive oil in a pot over medium-high heat. Saute corn and shallots in the hot oil until soft, about 5 minutes. Add vegetable broth and cream, reduce heat to low, and cook for 20 minutes.
• Remove 6 tablespoons of corn from the soup and set aside.
• Puree the soup in an electric blender or by using an immersion blender; pass through a sieve back into the pot.
• Season soup with cayenne pepper and sea salt. Add the reserved corn kernels back to the soup and bring to a boil again briefly.
• Divide the soup among four bowls and drizzle with chili oil.

CREAMY CORN SOUP WITH BASIL

Steps:

• Put 3 tablespoons olive oil in a heavy-bottomed pot or Dutch oven set over medium-high heat. When the oil starts to look wavy, add the onions and season well with salt and pepper.
• Let onions cook, stirring, until they begin to soften, about 4 to 5 minutes, then turn heat to medium and continue cooking until onions are quite soft, about 15 minutes more.
• Add the garlic and corn kernels, and stir to combine. Add 6 cups water and bring the mixture to a boil. Reduce heat to a gentle simmer. Taste the resulting broth and adjust salt to taste. (It should be well seasoned.) Cook for about another 10 to 15 minutes, until the kernels are tender. Stir in squash blossoms, if using, and turn off heat.
• Working in batches, purée the soup in a blender. Pass the puréed soup through a fine-mesh strainer and into a large bowl, pushing down to press all the liquid out. Discard the fibrous debris left behind.
• Check consistency and seasoning, and adjust as needed. (Add a bit more water if the soup seems too thick.) The soup can be made up to a few hours ahead up to this point, and tastes best the day it's made. Reheat, if needed, before serving.
• To serve, ladle into individual bowls. Drizzle about a teaspoon of olive oil over each serving. Quickly chop the basil, and sprinkle over to finish.

CREAMY TURKEY-CORN CHOWDER

Steps:

• In a large pot melt butter over medium heat; add in onions, garlic, celery, jalapeno, chili flakes and thyme; saute for about 4 minutes.
• Add in all remaining ingredients including the cooked turkey cubes (except whipping cream) simmer until the potatoes are fork tender (about 25-30 minutes, cooking time will depend on the size of you potatoes).
• Season with salt and pepper, then add in the whipping cream; bring to a simmer then remove from heat.
• Ladle into bowls and top/sprinkle with more Parmesan cheese then croutons if desired.

CREAMY TURKEY SOUP

Steps:

• Saute onions and carrots in butter until soft, not brown.
• Add flour and mix well.
• Gradually add 2 cups broth and milk.
• Cook and stir until it thickens.
• Stir in remaining 3 cups broth, and all remaining ingredients.
• Simmer 10-12 minutes until noodles are tender, stirring occasionally.

CREAMY TURKEY SOUP

Steps:

• In a large kettle, saute onion and celery in butter until tender, about 10 minutes. Stir in flour and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and carrots. Add enough broth until soup is desired consistency. Cover and simmer for 15 minutes. , Add peas; cover and simmer for 15 minutes or until vegetables are tender.

CREAMY TURKEY NOODLE SOUP

Steps:

• In a large saucepan, heat butter over medium-high heat; saute carrot and celery until tender, 3-5 minutes. Stir in flour until blended; gradually add broth, cream and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in noodles. Reduce heat; simmer, uncovered, until noodles are al dente, 7-10 minutes, stirring occasionally. Add remaining ingredients; cook and stir until turkey is heated through and cheese is melted.