Five ingredients and 20 minutes are all that is needed for a satisfying and chunky turkey soup for lunch or dinner.
1 8 ounce tub cream cheese with chives and onions
1 14.75 ounce can cream-style corn
2 cups milk
8 ounces smoked turkey breast, chopped
1 cup frozen peas
Ground black pepper
In medium saucepan heat cream cheese over medium heat to soften; blend in corn and milk. Add turkey and peas; heat through. Season to taste with black pepper. Makes 4 (1-1/2 cup) servings.
Photo: Andy Lyons