Here's a charming clip from the PBS "farm-to-table" video blog Kitchen Vignettes. The clip follows organic gardener and home cook Aube Giroux as she learns how to make squash blossom flower and corn chowder in Teotitlan, Mexico. The recipe is simple and involves a handful of ingredients, two of which are in the title of the dish. Squash blossom flowers are peeled, separated, and sautéed with onions and a hefty pat of butter. The mixture is then blended with what appears to be an ample pour of cream before being simmered with fresh corn kernels in a beautiful outdoor kitchen. Go, watch.
Learn to Make Mexican Squash Blossom Flower and Corn Chowder
It's cooked in an outdoor kitchen.