In a large pot, heat the oil over medium-high heat. Add the onion, garlic, red bell pepper, zucchini, jalapeno, and celery and saute for 4 to 5 minutes or until the onion becomes translucent and tender. – Add the potatoes, 2 cups of corn kernels, and broth, bring to a boil, and cook uncovered for 20 minutes or until the potatoes are tender.