Chayote Corn Soup
Use squash blossoms from your garden or buy them at a farmers' market. At peak season during the summer, some supermarkets carry squash blossoms. If desired, serve soup with triangles of pan-grilled corn tortilla quesadillas filled with squash blossoms and low-fat jack cheese.
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- Calories: 146
- Calories from fat: 18%
- Protein: 13g
- Fat: 2.9g
- Saturated fat: 1.3g
- Carbohydrate: 19g
- Fiber: 2.5g
- Sodium: 222mg
- Cholesterol: 5.6mg
- 1 1/2 quarts fat-skimmed chicken or vegetable broth
- 1 dried hot red chili (3 in.), such as chile de arból
- 1 chayote squash (3/4 lb.)
- 18 squash blossoms (about 6 oz. total; optional)
- 1/2 cup dehydrated masa flour (corn tortilla flour)
- 1 1/2 cups corn kernels, fresh or frozen
- 2 cups chopped spinach
- About 1/3 cup crumbled cotija or feta cheese
- Salt and pepper
- 1. In a covered 3- to 4-quart pan over high heat, bring 5 cups broth and chili to a boil.
- 2. Meanwhile, peel chayote and cut into 1/2-inch cubes (include edible seed). Gently rinse and drain blossoms. Leave baby squash stems (female flowers); if desired, trim off fuzzy stems (male flowers). Set aside 6 of the prettiest blossoms; chop the remainder.
- 3. Add chayote to boiling broth. Mix masa flour with remaining 1 cup broth and stir into pan. Stir until boiling. Reduce heat to medium-low, cover, simmer, and stir occasionally, until chayote is tender when pierced, about 10 minutes.
- 4. Stir corn, spinach, and chopped squash blossoms into soup, turn heat to high, and cook until corn is hot, about 2 minutes.
- 5. Ladle soup into bowls and lay 1 blossom in each. Add cheese, salt, and pepper to taste.
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