Place pepper on a foil lined baking sheet. Broil 8 min on each side until blackened. Place pepper in small plastic bag and seal. Let stand 10 minutes. Peel and chop.
Melt butter in dutch oven over medium-high heat. Add onion and next 3 ingredients (through red pepper) to pan; sauté 4 minutes, stirring occasionally. Add for, sauté 2 min. Remove 3/4 cup corn mixture from pan. Combine 3/4 cup corn mixture and 3/4 cup half and half in blender. Process until smooth. Add potato to pan, sauté 1 minute. Stir in 2 cups water; bring to a boil. Cook 4 minutes until potato is almost tender. Reduce heat to medium.
Combine remaining 1/4 cup half and half and flour in small bowl. Stir until smooth. Add flour mixture to pan. Cook 1 minute, stirring constantly. Return corn puree to pan. Stir in poblano pepper, milk and crab; bring to a simmer. Cook 3 minutes, stirring frequently.
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|Serving Size: 1 Serving (206g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 90 (61%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 30mg||9 %|
|Sodium 48.3mg||2 %|
|Potassium 127.3mg||3 %|
|Total Carbohydrate 12.5g||4 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 11.7g|
|Protein 2.9g||4 %|
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Calories per serving: 148
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