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Squash Flower and Corn Soup

20 mins
35 mins
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This Squash Flower and Corn Soup is an easy recipe to prepare any day. You can serve it as a starter, before any main course. The squash flower is an ingredient that works very well in various combinations. This recipe has cheese croutons that give it a crunchy and delicious touch. The squash flower is a seasonal ingredient that grows from May to September. Take advantage of its benefits.
Learn more about Clemente Jacques


6 portions
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 cloves garlic, chopped
  • 1/2 onions, in Little pieces
  • 1 1/2 cups corn kernels
  • 4 leaves epazote, washed
  • 3 cups squash blossom, rinsed
  • 1 cuaresmeño or jalapeño pepper, without seeds and chopped
  • 2 cups chicken soup
  • 1/2 cups evaporated milk
  • 1 pinch salt and pepper
  • 1/2 cups sour cream
  • to taste epazote, to serve
  • to taste Clement Jacques® Cheese and Garlic Croutons, to serve
  • to taste corn kernels, to serve


Heat a pot over medium heat with olive oil and butter, cook the garlic with the onion, the corn, the epazote, the squash flower and the cuaresmeño pepper.
Fill with chicken broth and evaporated milk, season with salt and pepper to taste, and cook 10 minutes more. Remove and cool slightly.
Blend the previous preparation together with the sour cream until a smooth cream is obtained. Return to cooking for 10 more minutes and season to taste.
Serve your soup in a deep dish and add the epazote leaves, Croutons Cheese and Garlic Clemente Jacques® and corn kernels.


Serve the soup with squash flower leaves, epazote, Croutons Cheese and Garlic Clemente Jacques® and corn kernels.


Strain your soup after blending to make it smoother and softer.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Ilka Serna
08/05/2020 09:32:47
Súper deliciosa!!!!!

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