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1/2 cup chopped green pepper

1/2 cup chopped onion

1/2 cup chopped celery

2 tablespoons butter

1 1/2 cups fresh white or yellow corn kernels, about 3 ears (or use frozen)

1/2 cup water

2 medium tomatoes, peeled, seeded and chopped

1 1/2 tablespoons tomato ketchup

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon dried whole thyme

1/4 teaspoon paprika

Pinch ground red pepper or to taste

1 1/2 cups sliced okra

1. In a large skillet, saute green pepper, onion and celery in butter until crisp-tender. Add corn and water; cover and cook for 10 minutes over medium-low heat, stirring occasionally.
2. Add tomatoes and remaining ingredients, except okra. Cover and simmer 10 minutes, stirring occasionally.
3. Add the okra; cover and simmer for 5 minutes or until okra is tender.

Makes 6 servings.