Squash Blossom and Corn Chowder
Adapted from Las Granadas Bed and Breakfast's recipe
Made with broth, light cream, onions, and butter, this Squash Blossom and Corn Chowder is simply, yet comforting. (Recipe Credit: Aube Giroux of Kitchen Vignettes)
- 2 Tbsp butter
- 1 medium-large onion, finely chopped (about 1 cup or more of chopped onion)
- 2 dozen fresh squash blossoms
- 1 tsp. salt
- 2 cups light cream (or use milk if you prefer a lighter soup)
- 1 cup chicken or vegetable broth (or the water that corn cobs cooked in)
- 3 fresh ears of cooked sweet corn, kernels cut from the cob (or about 2 1/2 cups frozen corn kernels)
- To prepare the blossoms, break off their stems, and gently pick away the pointy green sepals that surround the external base of the flower. Open the flower to release the orange pistil inside and discard this part. You can chop the green stems (minus the sepals and pistils) if you wish and add them to the soup, this is optional. Using your fingers, gently tear the petals into large shreds and save these.
- Sauté the onions in the butter over medium heat in a large skillet for about 5 to 7 minutes, until soft and translucent. Add the salt and squash blossom shreds (and stems if using) and sauté for a few minutes until softened. Add the broth (or corn water if using). Simmer for about 3 more minutes. Remove from heat.
- Place the blossoms, onions, and broth mixture into a blender. Purée well, on high, until a uniform mixture is reached. Place this creamy mixture into a medium, heavy-bottomed saucepan and place on medium-low heat. Add the corn kernels and simmer for 5 to 10 minutes. Remove from heat, add the milk or cream, and return to burner on lowest setting. Heat gently for a few more minutes, but do not allow the soup to boil once the milk or cream has been added (to prevent the dairy from separating). Taste the soup, salt to your liking.
- Serve hot, with some finely chopped parsley, chives, or epazote for garnish.