Turkey, Corn & Roasted Pepper Soup

Turkey, Corn & Roasted Pepper Soup

In my past post on the subject (Much ado about Thanksgiving turkey leftovers), I did an exposé on the Classic Open Face Turkey Sandwich.

Now here is a recipe for a hearty Turkey, Corn & Roasted Pepper Soup, perfect on those chilly winter nights.

Turkey, Corn & Roasted Pepper Soup
Like a warm wool blanket on a chilly winter night.

Ingredients: 1 package of Trader Joe’s Creamy Corn & Roasted Pepper Soup, 1/2 cup of frozen peas, 8-16 oz of leftover turkey meat roughly chopped (I like to use a mix of dark and white meat), fresh ground pepper to taste

Options: 1/4 cup of canned corn drained, 1/4 cup of finely diced red pepper

Serving Size: 4 appetizer-size portions or 2 meal-size portions

Pour the entire package of Trader Joe’s Creamy Corn & Pepper Soup into a heavy pot. Add frozen peas and any other “options” ingredients into the pot.

Bring to boil on medium heat and then turn it to low and let it simmer.

About 5 minutes before you’re ready to serve, add the chopped turkey, cover and continue to simmer.

Serve in an oversize, heavy soup bowl. Crackers on the side is optional.

Curl up and enjoy!

Loni Stark is an artist at Atelier Stark, self-professed foodie, and adventure travel seeker who has a lifelong passion for technology’s impact on business and creativity. She collaborates with Clinton Stark on video projects for Atelier Stark Films. It’s been said her laugh can be heard from San Jose all the way up to the Golden Gate Bridge. She makes no claims to super powers, although sushi is definitely her Kryptonite.