Preparation:
Heat oil in large, deep skillet or Dutch oven. Add garlic and onion.
Cook gently until tender and fragrant, but do not brown.
Add red peppers, and jalapenos. Cook for 5 to 10 minutes. Stir in corn
and mix together well. Add stock and bring to a boil.
Cook gently for 5 minutes. Stir in spinach and cook for 5 minutes
longer, just until wilted. Add pepper, salt, if desired and basil.
Taste and adjust seasonings, if necessary. |