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Canton Corn Soup

Makes 8 cups/6 servings.


1 tablespoon Real California butter

1 large onion, chopped

1 quart 2% Real California milk

1 tablespoon firmly packed brown sugar

1 package (16 oz.) frozen corn, thawed

1 can (14 oz.) 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 thinly sliced green onions, for garnish (optional)


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.

Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,