Spicy Corn and Crab Chowder

Ingredients

• 1 tablespoon butter 
• 16 ounce corn kernels frozen thawed
• 8 ounce crab meat 
• 2 tablespoons flour all-purpose
• 0.3 teaspoon ground pepper red
• 1 cup half and half divided
• 1 cup milk 2% reduced-fat
• 1 cup onion finely chopped
• 1 medium poblano pepper 
• 8 ounce baking potatoes peeled chopped
• 0.5 teaspoon salt 
• 0.5 teaspoon sugar 
• 2 cups water 

Equipment

• bowl
• frying pan
• baking sheet
• blender
• aluminum foil
• broiler
• ziploc bags
• dutch oven

Directions

1. Preheat broiler.
2. Place poblano on a foil-lined baking sheet. Broil 8 minutes on each side or until blackened.
3. Place pepper in a small zip-top plastic bag; seal.
4. Let stand 10 minutes. Peel and chop.
5. Melt the butter in a Dutch oven over medium-high heat.
6. Add onion and next 3 ingredients (through red pepper) to pan; saut 4 minutes, stirring occasionally.
7. Add corn; saut 2 minutes.
8. Remove 3/4 cup corn mixture from pan.
9. Combine 3/4 cup corn mixture and 3/4 cup half-and-half in a blender; process until smooth.
10. Add potato to pan; saut 1 minute. Stir in 2 cups water; bring to a boil. Cook 4 minutes or until potato is almost tender. Reduce heat to medium.
11. Combine remaining 1/4 cup half-and-half and flour in a small bowl, stirring until smooth.
12. Add flour mixture to pan. Cook 1 minute, stirring constantly. Return corn puree to pan. Stir in poblano, milk, and crab; bring to a simmer. Cook 3 minutes, stirring frequently.