Spicy Corn and Crab Chowder

I have too many cooking magazines!  It became apparent when I decided to unload the cabinet that houses all of my recipe books and magazines I have collected throughout the years. Once I had all my books organized and placed back on the shelves, I still had piles and piles of magazines left on the counter. Time to downsize! I spent the rest of the afternoon tearing out recipes I would like to try and recycling the rest of the publication. My several piles became one large stack of recipes.  Each weekend my goal is to try at least 2 of the recipes from the stack. Successes will be blog-worthy (like the following)!

Ingredients:
1 medium poblano chile
1 tablespoon butter
1 cup finely chopped onion
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon ground red pepper
1 (16-ounce) package frozen corn kernels, thawed
1 cup half-and-half, divided
1 (8-ounce) russet potato, peeled and chopped
2 cups water
2 tablespoons all-purpose flour
1 cup 2% reduced-fat milk
1 (8-ounce) container crab claw meat, shell pieces removed

Preparation:
Preheat broiler. 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.