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Chayote Corn Soup





Yields
Makes 6 servings

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.

 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
Step 1
1

In a covered 3- to 4-quart pan over high heat, bring 5 cups broth and chili to a boil.

Step 2
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.

Step 3
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.

Step 4
4

Stir corn, spinach, and chopped squash blossoms into soup, turn heat to high, and cook until corn is hot, about 2 minutes.

Step 5
5

Ladle soup into bowls and lay 1 blossom in each. Add cheese, salt, and pepper to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 146Calories from Fat 18
% Daily Value *
Total Fat 2.9g5%

Saturated Fat 1.3g7%
Cholesterol 5.6mg2%
Sodium 222mg10%
Total Carbohydrate 19g7%

Dietary Fiber 2.5g10%
Protein 13g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.