Creamy Corn Soup with Chicken (or Ham) and Poblano Chile - Rick Bayless

Ingredients

• 1 large fresh poblano chile
• 1 tablespoon vegetable or olive oil
• 1 small white onion, sliced ¼-inch thick
• 2 garlic cloves, peeled and roughly chopped
• 3 cups corn kernels, preferably just cut from the cob (it takes about 5 ears of corn)
• 1 tablespoon corn starch
• 1 quart milk
• 1 whole (12 to 14 ounces) boneless, skinless chicken breast (2 halves), cut in ½-inch cubes OR 8 ounces poached or roasted chicken, cut into ½-inch cubes OR 8 ounces ham, cut into ½-inch cubes
• Salt