Canton Corn Soup

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Canton Corn Soup
Canton Corn Soup
1 tbsp. butter
1 large onion chopped
1 quart lowfat milk
1 tbsp. firmly packed brown sugar
1 (16- oz.) package frozen corn thawed and divided
1 (14- oz.) can chicken broth
1/4 tsp. freshly ground pepper
1/3 cup cornstarch dissolved in 3 tbsp. water
1/3 cup firmly packed cilantro leaves chopped
Thinly sliced green onion tops (optional garnish)

Courtesy of the California Milk Advisory Board.

Prep: 20 minutes Cook: about 30 minutes Serves: 6

1. Melt butter over medium heat in a large saucepan. Add onion and cook for 8 minutes or until soft, stirring occasionally.
2. Meanwhile, microwave milk in a 2-quart microwave-safe container
on HIGH for about 7 minutes or until hot. Cover to keep warm.
3. Add sugar to onions in saucepan; cook, stirring frequently, for
7 minutes or until light brown. Set aside 1 cup corn; add remaining
corn, broth and pepper to saucepan. Bring to a boil. Add cornstarch mixture, then cook and stir for 2 minutes.
4. Pour into food processor, in batches if necessary, or use an immersion blender to process until smooth.
5. Return to pan; add reserved corn, warm milk and cilantro. Cook over medium heat, stirring frequently, until heated through. Garnish with green onions, if you like. 

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Comments   To add your comments, please log in.

The photo of this recipe shows there are potato chunks but none are included in the contents of recipe.

  Comment Number: 4838
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Thanks for the catch - we've updated with the correct picture.

  Comment Number: 4858
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