Poblano Corn Chowder - cooking recipe

Ingredients

8 ears corn, as fresh as possible
2 poblano peppers, seeded and chopped into small pieces
2 chipotle chiles in adobo
2 tablespoons adobo sauce
5 medium idaho russet potatoes, cut into one inch cubes (approximately)
8 cups chicken broth (or vegetable broth)
1 large Spanish onion, chopped
1 red bell pepper, chopped
1 orange bell pepper, chopped
3 garlic cloves, sliced
1 cup cream
8 ounces low-fat monterey jack cheese or 8 ounces mexican queso fresco
2 tablespoons butter or 2 tablespoons non-fat cooking spray
cilantro, for garnish

Preparation

Cut up the potatoes and remove the kernels of corn from the cobs with a knife. Set aside in a large bowl, or wherever you have room. (I held the corn IN a bowl while I cut so the kernels didn't fly everywhere so much.).
In a large pot (this recipe makes about 14 cups, so pretty large), boil the broth and the corn cobs together for about 15-20 minutes.
Remove the cobs and let cool. Scrape the remaining corn bits into the pot of broth. You can use a butter knife or spoon. Let this pot rest for a moment.
In a large skillet, melt butter or use non-fat cooking spray and saute the chopped onions and bell peppers until just tender.
Add to this skillet the garlic and poblanos and continue to saute until poblanos are tender too.
Dump the onion/pepper/garlic mixture into the broth pot. Add the chipotle(s) (whole so they can be removed if you like) and some of the adobo sauce (2 T. is a rough estimate).
Bring to a boil and simmer about 5 minutes.
Add potatoes and corn and simmer until potatoes are al dente ;) Maybe 20 minutes?.
Turn off the heat. Add cream.
Ladle about half of the soup into a blender (you may have to do this in batches) and blend with the cheese. (I do 2 batches, so I use half the cheese in the first batch and half in the second.).
Call everyone to dinner.
You can offer cilantro as a garnish (or even add a bit to the soup pot if everyone likes it.).