Poblano Corn Chowder with Pepper Bacon

2 poblanos, roasted whole then diced small
6 slices of pepper bacon, cooked then chopped
1 Tbsp chipotle powder
2 Tbsp butter
1 small yellow onion, diced small
1 lb russet potatoes, peeled and diced small
1 carrot, diced small
1 celery stalk, diced small
1 red bell, diced small
2 cloves garlic, minced
4 cups chicken or vegetable broth
2 lbs frozen corn, rinsed
1 tsp paprika
1 tsp chili powder
1 tsp cumin
2 cups heavy cream
1 Tbsp cornstarch
1 Tbsp water
12 oz crab
Cilantro, chopped to garnish
Cotija cheese, crumbled to garnish

Lay the poblanos whole on a baking sheet and set oven to broil. Cook the peppers until the skins blister then set aside to cool.

 Lower the oven temperature to 375. Place the bacon on a baking sheet and sprinkle with the chipotle powder. Bake until crispy, about 10-12 minutes.

Next heat a large soup pot to medium high and melt the butter. Add the diced potatoes and sauté for 5 min. Next add the diced onion, carrot, celery and bell pepper. Sauté for 3 minutes then add the corn. Once the vegetables begin to soften add the garlic. Sauté 2 more minutes then add the broth and diced poblano. Stir then add the paprika chili powder and cumin. Season with salt and pepper. Simmer until the potatoes are softened. Next in a blender, Add 1-2 cups of the soup and blend. Pour mix back into soup pot. This will thicken the soup. Next add the cream and stir. Meanwhile, in a separate bowl, mix the cornstarch and water to form a slurry. Add to the soup pot and stir. Turn the heat up to boil for just 3 minutes to incorporate the slurry. Once the soup is thickened turn the heat off and add the crab. Serve warm garnished with cilantro, cotija, and the chopped pepper bacon!