Boil the potato cubes in a pan of salted water for 10-15 minutes, or until tender, then drain well and set aside.

Place the potato cubes in a large, heavy saucepan, cover with water, bring to a boil and cook until tender, 15 to 20 minutes.

Cook the potato cubes until they are tender.

The intriguing sounding starter is overloaded with potato cubes and short on seafood and beets.

Add the rest of the potato cubes and stir them into the puree.

Add the potato cubes to the stock and cook for 10 minutes or so, or until the potato pieces are tender.

Cover and simmer for about 15 minutes or until the potato cubes are tender.

The rich white chowder was thick with tender clams and potato cubes, but needed some salt to realize its full potential.

Cook over medium-high heat for 5 minutes or until peas and potato cubes are soft.

Add about a third of the potato cubes and blend very quickly, just until lumps disappear.