Duocal Creamy Corn and Turkey Soup

Makes 6 servings

• ½ cup chopped onion
• 1 cup chopped red bell peppers
• 2 tbsp butter
• 4 oz. cream cheese
• 1 can (14.75 oz) cream style corn
• 2 cups chicken broth
• ¾ cup 2% milk
• 2 cups cooked, shredded turkey
• ¾ cup Super Soluble Duocal

Cook onion and half of the red pepper on medium heat in large saucepan until tender. 

Reduce heat to low and add cream cheese.  Cook until melted. 

Add corn, broth, milk, and Duocal.  Mix well.

Add cooked, shredded turkey.  Cook until soup is heated through, stirring occasionally.  

Serve topped with remaining red pepper.