Recipe information
Yield
Makes about 8 cups
Ingredients
1/4 cup olive oil
2 cups chopped onion
2 cups chopped celery
2 cups chopped green bell peppers
1 28-ounce can diced tomatoes in juice, drained, juice reserved
2 1-pound bags frozen small white corn kernels
1 teaspoon minced peeled fresh ginger
1/2 teaspoon grated lemon peel
1/2 teaspoon freshly ground black pepper
Preparation
Heat olive oil in heavy large pot over medium-high heat. Add chopped onion, chopped celery and chopped green bell peppers and sauté until vegetables begin to soften, about 7 minutes. Add tomatoes and 1/2 cup reserved juice and bring to simmer. Add corn. Reduce heat to medium, cover and simmer 15 minutes. Mix in ginger, lemon peel and black pepper. Cover and simmer until vegetables are soft and corn is tender but not mushy, adding more reserved tomato juice if mixture is dry, about 10 minutes longer. Season to taste with salt.
