Spicy Corn and Crab Chowder

Pincer meat tends to be slightly darker than crab meat, but it gives the soup a rich flavor.Serve with corn muffins. For maximum efficiency, purchase a packaged corn muffin mix.
Preheat the grill.Place the poblano on a baking sheet lined with foil. Bake for 8 minutes on each side or until browned. Put the pepper in a small zippered plastic bag; close. Let stand for 10 minutes. Peel and slice.Melt the butter in a roasting pan over medium-high heat. Add the onion and the next 3 ingredients (with red pepper) to the pan; simmer for 4 minutes, stirring occasionally. Add corn; simmer 2 minutes. Remove 3/4 cup corn mixture from the pan. Combine 3/4 cup corn mixture and 3/4 cup baking powder in a blender; beat until smooth. Add the potatoes to the skillet; saute for 1 minute. Stir in 2 cups of water; bring to a boil. Cook for 4 minutes or until the potatoes are almost tender. Reduce heat to medium.Combine the remaining 1/4 cup baking powder and flour in a small bowl, stirring occasionally, until smooth. Add the flour mixture to the pan. Cook for 1 minute, stirring constantly. Return the corn puree to the pan. Add the poblano, milk, and crabs; bring to a boil. Cook for 3 minutes, stirring frequently.