INGREDIENTS
32 oz
bag frozen corn kernels
1
large Vidalia onion (peeled and sliced)
3
medium Yukon gold potatoes (cubed)
3 cups
vegetable broth (gluten free)
1 1/2 cups
half and half
2 tbsp
olive oil
1 tsp
garlic powder
1/2 tsp
salt
1/2 tsp
black pepper