Corn and Poblano Chowder

Directions

1. 1
   Broil poblano pepper halves, skin side up, on a aluminum foil-lined baking sheet 6 inches from heat for 5-6 minutes, or untill pepper looks blistered.
2. 2
   Fold aluminum foil over pepper to seal and let stand for 10 minutes.
3. 3
   Peel pepper; remove and discard seeds.
4. 4
   Coarsely chop pepper; set aside.
5. 5
   Bring creamed corn and next 4 ingredients to a boil in a 3 qt saucepan over medium high heat, stirring mixture constantly.
6. 6
   Reduce heat to low, and simmer, stirring often, 10 minutes.
7. 7
   Stir 1 1/2 cups chicken broth into mixture.
8. 8
   Whisk in softened cream cheese and chopped poblano peppers; cook, whisking ofter, 5 minutes or until cream cheese melts and mixture is thoroughly heated.
9. 9
   Whisk in additional chciken broth, if necessary, to reach desired consistancy; garnish, if desired.
10. 10
    Serve chowder immediately.