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Wednesday, February 2, 2011

Chayote Squash & Corn Soup

Servings: 6
Preparation Time: 30 minutes

This soup is a traditional Costa Rican recipe given to me by my sons' Grandmother in 1969 before her Grandsons were born. They both loved this soup as children.

Ingredients:
1 chayote squash, diced small
1 can corn, drained
1 tsp chicken bouillon granules
5 ozs evaporated milk
1 1/2 cups water
1/2 cup sweet green peppers, diced fine
1/8 tsp black pepper, coarsely ground salt, to taste
3 tbsp cilantro, minced fine

Directions:
Bring chayote, water & chicken buillion to a boil and simmer on low for 10 minutes. Add remaining ingredients (except for the cilantro) and bring to a boil. If the soup appears too thick, add more water. Simmer on low for 15 minutes. Add cilantro just before serving.

Options:
You may substitute sweet red peppers, or combine with green peppers for color. Lawry's Seasoning Salt may be substituted for regular salt.

Originally posted 2/2/08

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