CHAYOTE SOUP
This recipe will fool you into thinking you're eating a cream-based soup. It's spicy, different, and really pretty. It's extremely versatile. Tastes best when it's made at least a day in advance.
Provided by modestalmond
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Dissolve the bouillon in the hot water.
- Melt the butter in a large saucepan over medium heat. Cook and stir the onion, garlic, and red pepper in the butter until the onion is soft. Add the squash, 2 tablespoons cilantro, salt, and pepper and stir continually for 5 minutes. Stir in the bouillon mixture and 1 tablespoon cilantro; cover. Simmer about 20 minutes.
- Pour the mixture into a blender and puree until smooth. Pour into bowls and garnish with a sprig of cilantro to serve.
Nutrition Facts : Calories 60.9 calories, Carbohydrate 7.7 g, Cholesterol 7.9 mg, Fat 3.2 g, Fiber 2.2 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 604.2 mg, Sugar 2.5 g
CORN AND CHAYOTE SQUASH SOUP
Corn, carrots, chayote, yucca, and vegetable soup. Serve with lemon wedges.
Provided by Melissa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h40m
Yield 6
Number Of Ingredients 8
Steps:
- Combine yucca, cabbage, chayote squash, carrots, and corn in a large pot. Add chicken broth and enough water to cover and bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, until vegetables are soft, about 1 hour. Season with salt.
Nutrition Facts : Calories 372.6 calories, Carbohydrate 84.1 g, Cholesterol 3.3 mg, Fat 1.3 g, Fiber 11.3 g, Protein 12.8 g, SaturatedFat 0.2 g, Sodium 740.1 mg, Sugar 14.3 g
CHAYOTE CORN SOUP
Use squash blossoms from your garden or buy them at a farmers' market. At peak season during the summer, some supermarkets carry squash blossoms. If desired, serve soup with triangles of pan-grilled corn tortilla quesadillas filled with squash blossoms and low-fat jack cheese.
Provided by wp
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- In a covered 3- to 4-quart pan over high heat, bring 5 cups broth and chili to a boil.
- Meanwhile, peel chayote and cut into 1/2-inch cubes (include edible seed). Gently rinse and drain blossoms. Leave baby squash stems (female flowers); if desired, trim off fuzzy stems (male flowers). Set aside 6 of the prettiest blossoms; chop the remainder.
- Add chayote to boiling broth. Mix masa flour with remaining 1 cup broth and stir into pan. Stir until boiling. Reduce heat to medium-low, cover, simmer, and stir occasionally, until chayote is tender when pierced, about 10 minutes.
- Stir corn, spinach, and chopped squash blossoms into soup, turn heat to high, and cook until corn is hot, about 2 minutes.
- Ladle soup into bowls and lay 1 blossom in each. Add cheese, salt, and pepper to taste.
Nutrition Facts : Calories 146, Carbohydrate 19, Cholesterol 5.6, Fat 2.9, Fiber 2.5, Protein 13, SaturatedFat 1.3, Sodium 222
SHRIMP AND CORN SOUP
Provided by Food Network
Time 40m
Yield 4 to 6 servings (about 1 1/2 cups fondue)
Number Of Ingredients 26
Steps:
- Melt the butter in a large heavy-bottomed saucepan over medium-high heat. Add the onion, celery and bell pepper and saute until the onions are translucent, about 3 minutes. Sprinkle in the flour and mix well. Cook, stirring constantly, until the roux is blonde in color, 3 to 5 minutes. Pour in the broth gradually, stirring constantly. Stir in the whipping cream, milk, creamed corn and corn kernels.
- Cook over medium-low heat, stirring frequently, for 10 minutes. Sprinkle the shrimp with the Cajun seasoning and add to the pan. Add the liquid crab boil, then fold in half the green onions and simmer until the shrimp turn bright pink. Season to taste with salt and pepper. Ladle into soup bowls, then sprinkle with paprika and the remaining green onions.
- Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.
CHAYOTE SQUASH SOUP
Make and share this CHAYOTE SQUASH SOUP recipe from Food.com.
Provided by Rosamaria Barrientos
Categories Vegetable
Time 40m
Yield 5 BOWLS
Number Of Ingredients 10
Steps:
- 1. in a pan with medium fire add butter, onion and celery and sautee until onions are translucent .
- 2. add garlic, chayote, serrano pepper and cumin seeds stir well.
- 3. cover the pan with a lid and let cook for 5 minutes.
- 4. add two cups of water and salt and let cook for more 10 minutes or until the chayote is soft.
- 5. remove from stove and carefully blend all the mix adding the mint leaves and avocado.
- serve in bowl and garnish it with a little ghee, pumkin seeds and one or two mint leaves.
- note : remove the ceanter cap of the blender and put a cloth on top to prevent accidents, pur the mix back in to the pan and mix awell making sure the mix has a good consistency you can add more water if need it.
Nutrition Facts : Calories 136.9, Fat 9.2, SaturatedFat 2.8, Cholesterol 6.5, Sodium 27.2, Carbohydrate 11.2, Fiber 4.2, Sugar 3.7, Protein 5.7
CORN WITH SQUASH
Posted for Zaar World Tour 2005. My BF made this dish tonight, with the freshest zucchini and corn on the cob, it was delightful. He reduced the oil from 4 tablespoons to 1, and sprinkled liberally with pepper and omitted the parsley. Simple preparation, outstanding results. From a special issue of Saveur, the best of Tex-Mex Cooking.
Provided by Kumquat the Cats fr
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut sqash in half lengthwise and thinly slice crosswise and set aside.
- Heat oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until soft, 2-3 minutes.
- Add squash and cook, stirring often, until just soft, about 6-8 minutes.
- Add corn and cook, stirrig often, about 5 minutes more.
- Add parsley and season to taste with salt and pepper.
Nutrition Facts : Calories 159.6, Fat 4.5, SaturatedFat 0.7, Sodium 6, Carbohydrate 30.3, Fiber 4.2, Sugar 2.7, Protein 5
YELLOW SQUASH AND CORN SAUTE
This is a pretty side dish that is tasty and a great way for using up summer squash and leftover corn on the cob.
Provided by AuntE
Categories Side Dish Vegetables Squash Summer Squash
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Place corn into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool corn. Cut corn off the cobs.
- Place squash into a skillet and add water. Cook squash over medium heat until tender, 5 to 10 minutes. Drain any excess water from skillet.
- Stir corn, butter, parsley, salt, and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 6.3 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 1.6 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 44.9 mg, Sugar 0.7 g
GRILLED CORN SALAD WITH CHAYOTE SQUASH
My roasted corn salad with chayote squash. Refrigerate overnight, if possible. The longer that the mixture is allowed to sit, the more flavorful it will become.
Provided by Christopher Stolworthy
Time 9h35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Oil corn, chayote squash, zucchini, and chile peppers; place on a rack for 5 minutes to allow excess oil to drip off.
- Transfer vegetables to the preheated grill and cook until they have a nice brown crust, 10 to 15 minutes. The corn should have some kernels that are close to burning, and the peppers will be expanding and making popping noises. Remove from the grill and allow to cool, about 30 minutes.
- Remove and discard the plastic-like skin from the peppers by scraping the blade of a knife along the outsides. Mince peppers, dice zucchini and chayote, and cut corn kernels off the cobs. Transfer all to a bowl and add onion, cilantro, lime zest and juice, and salt to taste. Add more olive oil if the mixture is dry or if you want the flavor to be more pronounced.
Nutrition Facts : Calories 165.6 calories, Carbohydrate 32.6 g, Fat 4 g, Fiber 6.2 g, Protein 6 g, SaturatedFat 0.6 g, Sodium 58.3 mg, Sugar 8 g
CALDO DE POLLO (MEXICAN CHICKEN SOUP)
I doubt this can be considered a stew because it is not thick, but it is chunky with vegetables. I love it, especially with some cilantro and lime. Yummy!
Provided by Brisket in Roses
Categories Chicken Thigh & Leg
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Rinse and dry chicken and place in stockpot. Add the corn on the cob nibblers with the chicken. Cover with water and season with salt.
- Add onion, bay leaves and garlic and let simmer for about 20 minutes (longer if using bigger pieces of chicken).
- Add the carrots, celery ribs, chayote, and potatoes and cook until vegetables are near tender.
- Add the cabbage, add more salt if needed and add pepper. Let simmer for about 5-10 minutes until cabbage is tender.
- Serve and garnish with cilantro, diced onion, and lime wedges. Adjust to taste with lime wedges.
BUTTERNUT SQUASH AND CORN SOUP
This is sort of an original recipe in that I tried to recreate a soup that I had had a few years ago at a little mom and pop place in Anderson, SC without having the actual recipe. My husband gave it 5 stars and had seconds.
Provided by dr.momde47
Categories Corn
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut the stem off of the squash and split it in half.
- Scoop out and discard the seeds, wrap each half in aluminum foil and bake it in the oven for 1 hour at 400 degrees.
- When the squash is done, scoop it out of the shell while still hot and place the flesh in a blender or food processor.
- In a small pan, sautee the garlic and onions in the butter until the onion becomes translucent.
- Place the onion, garlic, and butter also in the blender or processor.
- Add 1 cup of half and half to the mixture and blend until smooth.
- Microwave the corn in a glass bowl for about 3-4 minutes.
- Add half of the corn to the mixture and blend until smooth.
- Pour the mixture into a large saucepan add the rest of the corn and 2 cups of chicken or vegetable broth.
- Simmer on medium low heat, stirring frequently until entire mixture is heated but do not bring to a boil.
- Salt and pepper to taste and serve.
- Bon appetit!
Nutrition Facts : Calories 340.1, Fat 13.7, SaturatedFat 8.1, Cholesterol 37.6, Sodium 80.4, Carbohydrate 55.4, Fiber 7.9, Sugar 7.1, Protein 7.5
CORN AND SQUASH SOUP
This hearty soup pairs squash and cream-style corn for pleasant taste. My family says this is their favorite squash recipe, and friends also comment on its wonderful flavor. -Janice Zook, White River Junction, Vermont
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. , In the drippings, saute onion and celery until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. , Reduce heat to medium. Stir in the squash, corn, cream, parsley, salt, pepper and bacon. Cook and stir until heated through. Garnish with sour cream if desired.
Nutrition Facts : Calories 381 calories, Fat 26g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 1021mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 6g fiber), Protein 9g protein.
CHAYOTE SOUP
Categories Soup/Stew Appetizer Sauté Low Fat Quick & Easy Tropical Fruit Hot Pepper Winter Healthy Cilantro Simmer Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cook scallions, garlic, and chile in butter in a 3-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add chayotes, salt, and 1 tablespoon cilantro and cook, stirring, 2 minutes. Add water and simmer, covered, until chayotes are very tender, 15 to 20 minutes.
- Stir in remaining tablespoon cilantro and purée soup in 2 batches in a blender until smooth (use caution when blending hot liquids). Season with salt.
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- Meanwhile, peel chayote and cut into 1/2-inch cubes (include edible seed). Gently rinse and drain blossoms. Leave baby squash stems (female flowers); if desired, trim off fuzzy stems (male flowers). Set aside 6 of the prettiest blossoms; chop the remainder.
- Add chayote to boiling broth. Mix masa flour with remaining 1 cup broth and stir into pan. Stir until boiling. Reduce heat to medium-low, cover, simmer, and stir occasionally, until chayote is tender when pierced, about 10 minutes.
- Stir corn, spinach, and chopped squash blossoms into soup, turn heat to high, and cook until corn is hot, about 2 minutes.
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