Farm Soup (Sopa Milpa Verde) 1 (10 ounce) package frozen shoe peg corn in butter sauce 1 cup chopped zucchini (unpeeled) 6 cups chicken broth Pinch of fresh sliced jalapeño 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.