1 (10 ounce) package frozen shoe peg corn in butter sauce
1 cup chopped zucchini (unpeeled)
6 cups chicken broth
Pinch of fresh sliced jalape? chile
1 fresh green New Mexico chile, blistered in hot oil, seeded and chopped
3 or 4 dried epazote leaves
Salt and pepper
1 cup shredded mozzarella cheese

Cook corn according to package directions and set aside. Blanch chopped zucchini, then drain.

Heat chicken broth in a stockpot and add corn, including the sauce, and zucchini. Add remaining ingredients except cheese, then bring to a boil.

Serve in warmed soup bowls and sprinkle each serving generously with cheese.