Corn-And-Poblano Chowder

• 1 large poblano pepper, cut in half lengthwise
• 1 (20-ounce) tube frozen creamed corn, thawed
• 1 1/2 cups 1% low-fat or fat-free milk
• 1/4 teaspoon salt
• 1/8 to 1/4 teaspoon ground red pepper
• 1/4 teaspoon ground cumin
• 1 1/2 to 2 cups reduced-sodium, fat-free chicken broth
• 1/2 (8-ounce) package fat-free cream cheese, softened
• Garnishes: thinly sliced jalapeno pepper strips, ground black pepper

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

pepper, frozen creamed corn, milk, salt, ground red pepper, ground cumin, chicken broth, cream cheese, pepper

Taken from www.myrecipes.com/recipe/corn-and-poblano-chowder (may not work)