Place poblano on a foil-lined baking sheet. Broil 8 minutes on each side or until blackened. Place pepper in a small zip-top plastic bag; seal. Let stand 10 minutes. Peel and chop.
Melt the butter in a Dutch oven over medium-high heat. Add onion and next 3 ingredients (through red pepper) to pan; sauté 4 minutes, stirring occasionally. Add corn; sauté 2 minutes. Remove 3/4 cup corn mixture from pan. Combine 3/4 cup corn mixture and 3/4 cup half-and-half in a blender; process until smooth. Add potato to pan; sauté 1 minute. Stir in 2 cups water; bring to a boil. Cook 4 minutes or until potato is almost tender. Reduce heat to medium.
Combine remaining 1/4 cup half-and-half and flour in a small bowl, stirring until smooth. 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.
Thick and creamy, more so than many other CL chowder recipes. I used fat free half-and-half and whole milk. I think reduced fat milk would've worked just as well. I subbed surimi for the crab and roasted anaheims for the poblano. Omitted the sugar. If I'm feeling too lazy to roast peppers for this dish in the future, I think some sautéed jalapenos might work well too.
Love this as does my husband. Made it with summer corn we had frozen. Used the half and half, but skim milk rather than 2% at the end. Just fine. Also, substituted chicken broth for the water. We were out of potatoes so didn't add them--if you want to eliminate some carbohydrates, this is a fine option and I think an improvement. Claw meat is excellent.
Overall it was a good recipe, but nothing I would label stellar. It tasted "watery" to me - I may try a seafood stock next time instead of straight water. May also consider trying again with old bay instead of cayenne pepper.