Was worried about how it would turn out. Soups can be notoriously fickle things. Thankfully this was a winner, the smoky bacon with the poblano and bite of the corn... Delicious. Enough for me to post and save to make again later.
2 poblano peppers
6 slices bacon, chopped
2 leeks, white and light green parts only, cut in half then thinly sliced (I cheated/cheaped out and used 3/4 of an onion - still good)
salt and pepper
2 cloves garlic, minced
1 medium-sized potato, peeled then chopped into 1/2" dice (about 1 cup)
2 cups chicken broth
2 cups milk, divided
1 cup sweet corn, fresh or frozen
2 Tablespoons all-purpose flour
fresh chopped cilantro, for garnish (optional)
Preheat oven to 425 degrees. Lightly rub poblano peppers with extra virgin olive oil then place on a foil-lined baking sheet. Roast for 20 minutes, flipping halfway through then transfer peppers to a large ziplock bag to steam. Once cool enough to handle, peel off skin, remove stem and seeds, and then chop (can be done ahead of time.)
Meanwhile, crisp bacon in a large soup pot over medium heat. Remove to a paper towel lined plate to drain, reserving 2 Tablespoons bacon grease in the pot. Add leeks, season with salt and pepper, and then saute until tender and caramelized, 5-7 minutes. Add garlic then saute until fragrant, 30 seconds. Add potatoes and peppers into the pot then stir to coat.
Whisk flour and 1/2 cup milk together in a small dish then set aside. Add remaining milk and chicken broth to the pot, season with salt and tons of cracked black pepper, then turn heat to medium-high to bring stoup to a bubble, stirring frequently. Turn heat back down to medium then simmer until the potatoes are softened, 5 minutes. Stream in milk and flour mixture while stirring then continue to simmer until stoup is slightly thickened, 5 minutes.
Add cooked bacon and sweet corn to the pot then simmer until corn is warmed through. Taste then add more salt and pepper if necessary, ladle into bowls, and then serve sprinkled with fresh cilantro, if desired.