Mama Maggie's Kitchen

0 Roast chiles poblanos, peel, stem removed, and de-vein.
1 Rough chop and set aside.
2 In a large stockpot, add butter and saute the onions until translucent. 1-2 minutes.
3 In a blender, add roasted chiles, evaporated milk, garlic, and onion.
4 Blend until smooth.
5 Add the poblano mixture and chicken broth to the stockpot.
6 Cover and reduce heat to low.
7 Let simmer for 5 minutes.
8 Add the corn and cook for another 5 minutes.
9 Add the crema mexicana (or half and half, if using).
10 Stir to combine.
11 Heat for 1-2 minutes.
12 Serve and enjoy!