2 Dole potatoes (peeled and diced, about ½” cubes)*

1 medium lemon (or 1/2 large lemon: ~ 2 TBSP fresh lemon juice)

1TBSP- 1-1/2 TBSP ground cumin, to taste [add as you fry]

4-5 scallions, green part, mainly, chopped in ¾” lengths

½ yellow (sweet) onion

1 cup spring/filtered water

1 cup broth (Chicken Stock can be used entirely for the fluids, in place of 1 cup filtered water above, as well)

pinches of cayenne pepper and season-all salt

½ tsp iodized salt

½ tsp fresh ground PEPPER

3 TBSP fresh cream butter (for example, 365 brand SWEET butter or Clarified Butter)

Progresso chicken/corn chowder (1-2 15-oz cans)

Ancho chili powder (optional, to taste)**

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Fry potatoes, adding cumin and juice of lemon while cooking.  Add ½ reserved scallions, and fry.  Add broth/water until juice almost gone.  Add another pat of butter, rest of scallions, yellow onion, and fry.  Add salts, and peppers, remaining cumin, and 1 cup broth. 

Cook on simmer with lid until potatoes tender.   Serve potatoes with chowder, and chili powder. 

*or Idaho russets.  See below and http://www.dole5aday.com.

**This dish was concocted to accompany a Progresso soup, as above.  If this type of soup not available, or on a soupless day, you can use DEL MONTE sweetened/yellow canned corn (in juices), with double the quantity of sweet onion to complete the recipe (approximately 1-15 oz. can to 3 potato version of above recipe).  Ancho chili powder accentuates flavor of the corn, and should be used, particularly in the non-soup, variation.