Canton Corn Soup

  • Yield 6 servings

California Milk Advisory Board


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