1 can diced tomatoes with green chilies, undrained
1 teaspoon Creole seasoning blend
Salt and freshly ground black pepper to taste
2 cups fresh or frozen corn kernels
2 tablespoons chopped fresh parsley leaves
Directions
In a large heavy-bottomed saucepan or Dutch oven over medium heat, melt the butter. Add the tomatoes, onion, bell pepper, and celery and stir to coat well in the fat. Cook, uncovered, stirring occasionally, until the vegetables are tender, 10 to 15 minutes.
