Prep 15 mins
Cook 15 mins
Adapted from Frida’s Fiestas: Recipes and Reminiscences of Life with Frida Kahlo by Guadalupe Rivera and Marie-Pierre Colle.
- 1 large white onion, peeled and minced
- 1 garlic clove, peeled and minced
- 4 tablespoons butter
- 2 ears corn, kernels cut off
- 3 poblano chiles, roasted, peeled, seeded, and cut in strips
- 1 cup zucchini, coarsely chopped
- 2 cups mushrooms, sliced
- 4 cups squash blossoms, stems and sepals removed, blossoms coarsely chopped
- 6 cups chicken broth
- 5 corn tortillas, cut in small squares and fried until crispy in a little vegetable oil (feel free to substitute store-bought corn chips, if you wish)
- creme fraiche or sour cream
- In a large heavy pot, melt butter and sauté the garlic and onions until translucent, about 3 minutes.
- Add the corn kernels, chiles, and zucchini and cook for two more minutes.
- Stir in the mushrooms and squash blossoms and continue to cook, about 5 minutes.
- Add chicken broth and bring to a boil.
- Lower heat and simmer and additional 10 to 12 minutes.
- Adjust salt to taste.
- Serve with a tortilla squares and a spoonful of creme frâiche or heavy cream.