Ingredients

The following ingredients have 4 Servings
  • 2 Poblano Peppers Roasted (cleaned and cut into strips or cubes.)
  • 2 1/2 cups of cup kernels (From 2 corn ears)
  • 1 Tablespoon vegetable oil
  • 1-1/2 cup squash or zucchinni,diced.
  • 2 Epazote leaves
  • 2 cups of water
  • 2 Tablespoon butter
  • 1/2 cup white onion (finely diced)
  • 2 small garlic cloves (finely chopped.)
  • 2 1/2 Cups of Squash or zucchini (about 2 medium size squash)
  • 6 cups Chicken broth
  • 12 Squash blossoms (cleaned and stems removed*)
  • Salt to taste
  • 1 1/2 cup Panela Cheese or Queso Fresco.

Instruction

  • First gather and prepare all your ingredients, this soup cooks quickly once you have everything ready.
  • Roast the Poblano peppers over the flame, let them sweat inside a plastic bag, or wrapped in a kitchen towel. Rub the peppers with your finger to remove the charred skins or use a kitchen towel to remove the skins. Make a slit lengthwise and discard the seeds. Pat dry and cut into strips or cubes.
  • In a medium size saucepan place the corn, 2 cups of water and epazote leaves. Cook on medium heat fro about 10 minutes.
  • Heat the tablespoon of oil in a medium-size pot. Once the oil is hot, add the squash or zucchini to the pot and cook for 5 minutes.
  • Stir in the onion and garlic in the pot with the squash, and sautee for another 3 minutes. By this time corn is almost ready on other pot.
  • Pour corn and its cooking liquid into the pot with the zucchini and onion mix.
  • Add the Poblano, squash blossoms, and chicken broth to the pot, and cook for 5 more minutes of minutes.
  • When all vegetables are almost done, taste to season with salt.