Canton Corn Soup
California Milk Advisory Board
- Yield: 6 servings
Ingredients
- 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)
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.
Nutritional Info *per serving
- Calories 215
- Fat 6g
- Cholesterol 18mg
- Sodium 335mg
- Carbohydrate 34g
- Protein 109g