Chayote Corn Soup

Name: Chayote Corn Soup
Ingredients: 1 1/2 quarts fat-skimmed chicken or vegetable broth; 1 dried hot red chili (3 in.), such as chile de arbol; 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

9 ingredients

5 steps

Ingredients

1 1/2 quarts fat-skimmed chicken or vegetable broth
1 dried hot red chili (3 in.), such as chile de arbol
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

Directions

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.