1 lg. white onion, finely chopped
4 lg. cloves garlic, finely minced
1/2 c. virgin olive oil
6 lg. tomatoes, cut in cubes
1/2 lb. fresh okra, cut in 1/2" rounds
6 c. rich chicken broth
1 (17 oz.) can whole kernel corn or corn from 2 or 3 ears
Fresh chopped parsley
Hot sauce

In a large saucepan (8 quart) saute onions and garlic in oil over low heat for 15 minutes. Do not brown. Add tomato cubes, okra and stock. Cook 15 to 20 minutes. Season with salt, pepper and hot sauce. Cook 5 minutes. Add corn, cook 3 to 5 minutes. Serve with chopped parsley.