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Canton Corn Soup



– 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)
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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.

Makes 8 cups/6 servings

Nutritional Breakdown Per Serving:

Calories: 215

Percent of calories from fat: 23

Fat: 6g

Cholesterol: 18 mg

Sodium: 335 mg

Carbohydrates: 34g

Protein: 109