14 cups

How to Make It

Step 1

Melt butter in a Dutch oven over medium-high heat; add mirliton and next 4 ingredients, and sauté 5 minutes or until onion is tender.

Step 2

Sprinkle with flour, and cook, stirring constantly, 2 minutes. Gradually add broth, stirring constantly.

Step 3

Stir in corn and next 5 ingredients; cook, stirring occasionally, 45 minutes. Stir in lime juice. Ladle into bowls, and sprinkle each serving with cheese and bacon, if desired.

Step 4

* 4 large yellow squash or zucchini, seeded and chopped, may be substituted for mirlitons.

Ratings & Reviews

KKirby's Review

April 21, 2012
Great soup! We were able to find the chayote squash at the time we made the soup and it was fun and different to cook with it. Nice Mexican flavor. However, we haven't been able to find the chayote squash since and haven't tried a regular yellow or zucchini squash instead...yet. I want to make this again!

LillyPilly's Review

April 06, 2012
Choko (aka mirliton) glut time in the Southern hemisphere. This was delicious. I used a homemade stock and added the optional cheese and bacon to the bowls. Surprisingly, while eating the leftovers for lunch the next day my husband who is usually ambivalent (at best) about chokos, still found it worth commenting on despite no cheese or bacon.