Corn-Poblano Soup With Salsa Verde

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2 large poblano chiles (about 8 ounces)

2 teaspoons butter or stick margarine, divided

1/2 cup chopped onion

1 garlic clove, minced

1/2 cup evaporated fat-free milk

2 tablespoons cornstarch

2 (10-ounce) packages frozen whole-kernel corn, thawed

4 cups Chicken Stock or 2 (16-ounce) cans fat-free, less-sodium chicken broth

1/4 cup (2 ounces) 1/3-less-fat cream cheese

3/4 teaspoon salt

1/4 teaspoon black pepper

tablespoon Salsa Verde

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