Zucchini And Corn Soup

1. 1

   Place a large pot on the stove and add the butter to melt. Add the onion and saute until it becomes transparent. Add the corn and cook for 2 minutes.

2. 2

   Add the water or chicken stock with the epazote squash leaf, if desired. Cover the pot and cook for 10 minutes.

3. 3

   Remove the epazote squash leaf. Add the zucchini, poblano pepper, and squash blossoms.

4. 4

   Cook for 5 minutes and serve with cheese on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.