Ingredients

The following ingredients have 5 Servings
  • 3 ears of corn
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 4 cups chicken broth
  • 1 1/2 lbs russet potatoes, peeled and diced into 1/2 inch cubes
  • Salt and pepper
  • 1 cup milk, divided
  • 1 teaspoon garlic powder
  • Dash of Worcestershire sauce
  • 1/3 cup all-purpose flour
  • 1/2 cup shredded pepper jack cheese
  • Chopped chives, for serving

Instruction

  • Heat a grill to medium heat.
  • Shuck and clean the corn and grill until it is lightly charred, about 15 minutes. Allow the corn the cool, then cut the kernels from the corn.
  • Heat the olive oil in a Dutch oven or large pot. Add the onions and cook until translucent, about 5 minutes. Stir in the chicken broth, then the potatoes. Season with salt and pepper, then cover and cook until the potatoes are tender, about 15 minutes.
  • Stir in 1/2 cup of the milk and the corn. Season with the garlic powder and the Worcestershire sauce.
  • In a small bowl, whisk together the remaining 1/2 cup milk and the flour. Pour into the soup. Add the cheese and stir until thickened.
  • Serve topped with chopped chives.