Canton Corn Soup

Ingredients:

• 1 tablespoon butter
• 1 large onion, chopped
• 1 quart 2% 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)

Directions:

1. In a 3-quart saucepan, melt butter over medium heat. Add onion; cook until soft, stirring occasionally, about 8 minutes.
2. 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 *.
3. Add sugar to onion; cook, stirring frequently, until light brown, about 7 minutes.
4. Set aside 1 cup corn; add remaining corn, broth, and pepper to onions; bring to boil.
5. Add cornstarch mixture; cook and stir 2 minutes.
6. Pour into food processor, in batches if necessary; process until almost smooth.
7. Return to pan; add reserved corn, heated milk and cilantro.
8. Cook over medium heat, stirring frequently, until heated through.
9. Garnish with green onions if desired.
10. Makes 8 cups/6 servings