Zucchini Flower Cream with Corn

Yamilette González
Don’t miss out on trying this zucchini flower cream with corn, a dish that combines the flavor of zucchini flowers and the sweetness of fresh corn. Additionally, this soup is ideal for dinner or for everyday meals. Make this zucchini flower cream with corn today!Did you know? Zucchini flowers are low in calories and rich in iron, calcium, and vitamins A and C. Meanwhile, corn provides fiber and antioxidants.See more creams and soups
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 tablespoons butter
  • 1/4 onions, finely chopped
  • 1/4 cups corn kernel
  • 1/4 cups carrot, finely chopped
  • 2 cups zucchini blossoms, only the leaves
  • 2 cups chicken broth
  • 1 cup table cream
  • 1 cup evaporated milk
  • salt
  • pepper
  • 1 tablespoon butter
  • corn kernel, for decoration
  • zucchini blossoms, for decoration
  • baguette, for garnish
Preparation
30 mins
20 mins
Low
  • Melt the butter in a saucepan and add the onion, corn kernels, carrot, and zucchini flowers. Cook for 10 minutes, then add chicken broth and cook for 3 more minutes. Let cool and set aside.
  • Blend the previous mixture with the half-and-half and evaporated milk, and season with salt and pepper. Set aside.
  • Melt butter in a deep saucepan, pour in the previous mixture, and cook over low heat for 10 minutes.
  • Serve the zucchini flower cream with corn and garnish with corn kernels, zucchini flowers, and slices of baguette.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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