Squash Blossom and Corn Chowder
Ingredients
- 2 tbsp butter
- 1 medium-large onion, finely chopped (about 1 cup or more of chopped onion)
- 2 dozen fresh squash blossoms
- 1 tsp. salt
- 2 cups light cream (or use milk if you prefer a lighter soup)
- 1 cup chicken or vegetable broth (or the water that corn cobs cooked in)
- 3 fresh ears of cooked sweet corn, kernels cut from the cob (or about 2 ½ cups frozen corn kernels)
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