Heat the olive oil in a large pot or Dutch oven over medium heat. Add the white onion, garlic cloves, and jalapeño chile, and sauté for 5-7 minutes until the white onion is translucent and softened.
2
Add the diced carrots and diced potatoes to the pot. Cook for 5 minutes, stirring occasionally.
3
Stir in the diced zucchini and fresh corn kernels. Continue to cook for another 3 minutes.
