Chayote Corn Soup

1. 1

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

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.

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.

4. 4

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

5. 5

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

* Per serving · 4 servings · Values may vary.

No additional tips available.