Roasted Poblano and Corn Chowder

This is another soup staple in my house.  It's very spicy but in a good way thanks to the poblanos.  If you'd like it less spicy, reduce the simmering time.  You can also add a pound of chopped potatoes to take down the heat. You can turn this dish into an entree by adding 1 pound of shrimp or crab meat towards the end of the simmering time.

Ingredients
3 medium poblano peppers

1 red pepper
Olive oil for roasting peppers
4 tablespoons butter, divided
2 stalks celery, sliced thin
4 large cloves fresh garlic, chopped
1 medium yellow onion, chopped
1/4 cup all-purpose flour
6 cups vegetable stock (If available, I use lobster stock)
2 cups half & half (whole milk also works)
2 (16-ounce) packages frozen corn kernels
Salt to taste
black pepper to taste

Instructions

1. Lightly coat peppers with olive oil and place on pan for roasting. Place pan under oven broiler until peppers are charred (about 5 minutes); turn over and char other side. Remove peppers from oven and place in paper bag; roll top of bag to trap steam. Allow peppers to sit for 10 minutes.
2. Remove steamed peppers. Set aside to cool. Peel, remove stem and seeds, and chop.
3. In a large, heavy soup pot, melt 2 tablespoons butter over medium-high heat. Add celery, garlic and onions and cook till translucent, about 5 minutes.
4. Add remaining 2 tablespoons butter till melted. Reduce heat to low. Stir in the flour to make a roux. Cook for 5 minutes, stirring often, careful not to let the flour scorch.
5. Turn up heat to medium-high and slowly add the vegetable stock, stirring constantly to prevent lumps. Add half and half.
6. Bring mixture to a rolling simmer and cook for 5 minutes, stirring frequently. 
7. Add the poblanos, corn and red pepper.  (If you plan to add potatoes, add them at this step as well).  Adjust heat to a slow simmer and cook uncovered for 30 to 45 minutes, stirring occasionally. Note: the longer it simmers the spicier it becomes. 
8. If you plan to add seafood, add about 15 minute into the simmering time.
9. Season with salt and cayenne pepper to taste. 
10. For a creamier texture, remove 2 cups of the soup after cooled and puree in a blender, food processor or using an immersion blender.  Stir pureed mixture back into the pot and heat through before serving. 

This recipe tastes great with a dollop of sour cream or Greek yogurt added when serving.