In a large saucepan, sauté the potatoes, onion and peppers in olive oil. Add the broth and corn; simmer for 10-12 minutes or until potatoes are fork-tender.
Combine flour, garlic salt and onion powder with milk; whisk until smooth. Add to the potato mixture. Stir to incorporate ingredients. Cook over medium heat until mixture boils. Turn heat to low and cook for 5 minutes. Season with salt and pepper, if desired. Garnish with chives.
Only potatoes grown in Idaho can be called Idaho® potatoes. Idaho’s ideal growing conditions – the rich, volcanic soil, climate and irrigation – are what differentiate Idaho® potatoes from potatoes grown in other states.