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Grilled Corn and Potato Chowder

Deborah, Taste and Tell
  • 55 minutes
  • Serves 4 to 6

INGREDIENTS

3

ears of corn

1 tbsp

olive oil

1 cup

chopped onion

4 cups

chicken broth

1 1/2

lbs russet potatoes, peeled and diced into a ½-inch dice

1 cup

milk, divided

1 tsp

garlic powder

Salt and pepper

1/3 cup

all-purpose flour

Chopped chives