3 tablespoons vegetable oil
1 (16 ounce) can cream-style corn with liquid
2 tablespoons chicken bouillon granules
1 (14 ounce) can mixed vegetables
2 tablespoons finely chopped red onion
2 tablespoons yellow mustard
1 tablespoon sliced fresh parsley
1 tablespoon garlic powder
1 teaspoon tomato paste
Heat oil in a large skillet to medium-high heat. Add cream-style corn, and saute over medium heat for 5 to 6 minutes, or until heated through. Stir in chicken bouillon, vegetables, red onion, yellow mustard, and parsley.
Pour cream in a shallow dish or bowl, and place the vegetables over the oil. Coat with the lemon zest. Heat water to a boil, and add potatoes. Stirring constantly, cook until heated through.