Ingredients: 4 cups diced, not peeled, red potatoes 1 large yellow onion, finely chopped 1/2 cup young green onions, finely chopped 2 teaspoons oil 4 cups potato water* mixed with vegetable broth or 4 cups plain soy milk Salt and pepper to taste 1 medium carrot, finely shredded 1/2 cup (or 4 oz. can) roasted and peeled green chilies, finely chopped Dash of hot pepper sauce 1 to 2 teaspoons corn meal (optional) 2 cups fresh or canned yellow corn kernels Red or green pepper flakes (or both) for garnish

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In a deep pot, boil potatoes uncovered until barely tender. *Drain, save cooking liquid. In a wide skillet sauté yellow and green onions in oil over medium heat. Remove from heat and pour into large (at least 4- quart), deep pot with lid.

Add liquid, seasonings, cooked potatoes, and remaining ingredients, except the corn kernels. Simmer, covered, for 30 minutes until stew thickens. (If stew isn't thick enough, mix in some corn meal.) Add corn kernels, cook ten more minutes uncovered, stirring often. Garnish with pepper flakes. Serve with toasted tortilla chips.