You are here: Home » Recipes » Canton Corn Soup Canton Corn Soup Recipe by California Milk Advisory Board Yield 6 servings California Milk Advisory Board PrintEmail Ingredients 1 tablespoon Real California butter1 large onion, chopped1 quart Acidophilus low fat (2%) Real California milk1 tablespoon firmly packed brown sugar1 -- (16-ounce) package frozen corn, thawed1 -- (14-ounce) can chicken broth1/4 teaspoon freshly ground black pepper1/4 cup cornstarch dissolved in 3 tablespoons water1/3 cup lightly packed cilantro leaves, chopped -- Green onions, thinly sliced, for garnish (optional) Instructions 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. 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.