Creamy Corn and Turkey Soup

1/4 cup chopped onion
1 cup chopped red pepper, divided
2 Tbsp butter or margarine
4 oz Cream Cheese cubed
1 can (14.75 oz) cream-style corn
2 cups chicken broth
3/4 cup milk
2 cups shredded cooked turkey

ASSEMBLY
Cook onion and half of red peppers in butter in large saucepan on medium heat until tender.  Stir frequently, reduce heat to low.  Add cream cheese, cook until melted stirring constantly.  Add corn, broth, milk and turkey, stir well.  Cook until soup is heated through stirring occasionally.  Put soup in freezer bag, and put the remaining red pepper in separate bag to be used as soup topping.  Cool in refrigerator, then freeze.

COOKING INSTRUCTIONS
Defrost in refrigerator.  Put soup ingredients in saucepan and heat through.  Top with chopped pepper.