Canton Corn Soup

California Milk Advisory Board
  • Yield: 6 servings


1tablespoon Real California butter
1large onion, chopped
1quart Acidophilus low fat (2%) Real California milk
1tablespoon firmly packed brown sugar
1-- (16-ounce) package frozen corn, thawed
1-- (14-ounce) can chicken broth
1/4teaspoon freshly ground black pepper
1/4cup cornstarch dissolved in 3 tablespoons water
1/3cup lightly packed cilantro leaves, chopped
-- Green onions, thinly sliced, for garnish (optional)


  1. In a 3-quart saucepan, melt butter over medium heat. Add onion; cook until soft, stirring occasionally, about 8 minutes. Meanwhile, in a 2-quart microwaveable measuring cup or dish, cook milk in microwave on high about 9 minutes or until hot; cover to keep warm . Add sugar to onion; cook, stirring frequently, until light brown, about 7 minutes. Set aside 1 cup corn; add remaining corn, broth, and pepper to onions; bring to boil. Add cornstarch mixture; cook and stir 2 minutes. 
  2. Pour into food processor, in batches if necessary; process until almost smooth. Return to pan; add reserved corn, heated milk and cilantro. Cook over medium heat, stirring frequently, until heated through. Garnish with green onions if desired.

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