Name: Mexican Corn and Squash Blossom Soup
Yield: Serves 4 to 6
Cuisine: Americas
Ingredients: ½ pound squash blossoms, cut into ½-inch slices; ¼ cup long-grain white rice; Salt and pepper; 1 pound yellow summer squash, cut into ½-inch chunks; 3 cups sweet corn kernels (from about 4 ears); 1 cup diced onion; 4 tablespoons butter; 4 cups chicken broth, or as needed; grated nutmeg

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

One Good Dish

By David Tanis

Published 2013

About

This soup reminds me of an ethereal one I had many years ago in Oaxaca, made entirely of bright yellow squash flowers (you could buy an armload of them there for just a few pesos). To get your hands on enough squash blossoms to make that same soup here, you’d need a large vegetable garden or have to pay a small fortune at the farmers’ market. So I’ve adapted the recipe, adding corn and summer squash as well. The essence of squash blossom still prevails, and the soup still has its heady flav