To peel either poblano chilies
or green bell peppers, hold over flame of the
burner with a long wood-handled fork or grill
under the broiler, turning frequently until
the skin in brown and blistered. Immediately
wrap in foil or place in paper bag. Close tightly
and let steam for 5 to 10 minutes. Skin will
loosen and can be easily rubbed or stripped
off. Discard seeds and white ribs. Puree peeled,
roasted peppers with unpeeled hot green chili
peppers in a blender of food processor, adding
a little broth if needed. (If you have a hand
blender, just cut up peppers, add then to soup,
and puree.)
Melt butter in a 2-quart saucepan and sauté
onion and garlic until wilted but not taking
on color, about 5 minutes. Blend in flour
with a whisk over low heat, then add pureed
chilies and soup. Simmer, partly covered,
for about 5 minutes.
Add chicken, corn, and half-and-half to hot
soup. Cook 10 minutes or until corn is plump
and tender. Adjust seasonings and serve immediately
in warm cups or small bowls.
