Grill corn until slightly charred, about 15 minutes. Cut kernels.
Heat olive oil in large pot. Add onion, cook 5 minutes. Stir in chicken broth and potatoes. Cook until tender, 15 minutes.
Stir in 1/2 cup of milk and grilled corn. Season with garlic powder. In a small bowl, whisk together 1/2 cup milk and flour. Add to soup. Cook until slightly thickened.
Originally Submitted
3/12/2014
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