Using a mandolin slicer, thinly slice the corn kernels off the cobs. Scrape off with a knife whatever portion of the kernels are left attached to the cobs.
Boil the scrap bones in plenty of water. Drain. Rinse well.
Place the bones in a clean pot. Add the sliced corn. Pour in enough water so that there is at least two inches of water above the corn and bones. Bring to the boil.
While waiting for the corn and bones and corn to come to a boil, peel the onion and roughly chop.
When the corn and bones are boiling, add the chopped onion. Season the soup generously with fish sauce and and two pinches of ground pepper.
Lower the heat, cover and simmer until the corn is soft and the broth is thickened. Stir occasionally to make sure nothing sticks to the bottom of the pot. Taste occasionally too and adjust the seasonings, if needed.
When the corn is soft, add the okra and cubed squash. Stir. Cover the pot and simmer for 10 minutes.
Taste the soup. Add more fish sauce and / or pepper, as needed.
Add the squash blossoms, squash vine leaves and spinach to the pot. Stir. Simmer for another 10 minutes.
Give the white corn soup with squash blossoms a final taste. Adjust the seasonings one last time, if needed. Serve the soup hot. Topped with chicharon, if you like.
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