Golden Squash Blossom Crema

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1 small boiling potato (like the red-skin ones), peeled and roughly chopped

3 cups good chicken broth

25 large (3 to 4-inch) squash blossoms (these are the male blossoms with no squash attached)

1 medium zucchini, cut into 1/4-inch cubes

1 cup milk

1 1/2 tablespoons butter

1/2 cup queso fresca, creme fraiche, or sour cream loosened with some milk or cream

1 large ear of corn, husked, kernels cut from the cob

1 large white onion, chopped into 1/4-inch dice

A little chopped epazote or parsley, for garnish

Salt, about 1 1/2 teaspoons, depending on the saltiness of the broth

2 fresh poblano chiles

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