Ingredients Jump to Instructions ↓

  1. :

  2. 1 (10 ounce) package frozen shoe peg corn in butter sauce

  3. 1 cup chopped zucchini (unpeeled)

  4. 6 cups chicken broth

  5. Pinch of fresh sliced jalapeno chile

  6. 1 fresh green New Mexico chile, blistered in hot oil, seeded and chopped

  7. 3 or 4 dried epazote leaves

  8. Salt and pepper

  9. 1 cup shredded mozzarella cheese

Instructions Jump to Ingredients ↑

  1. Cook corn according to package directions and set aside.

  2. Blanch chopped zucchini. Then drain.

  3. Heat chicken broth in a stockpot and add corn, including the sauce and zucchini.

  4. Add remaining ingredients except cheese. Then bring to a boil.

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


Send feedback