In a large Dutch oven, melt butter over medium heat. Add leek, bell pepper, celery, poblano, garlic, salt, Creole seasoning, and black pepper; cook until vegetables begin to soften. Add flour, and cook until flour begins to turn golden in color. Increase heat to medium-high. Add hot broth and 2 cups water, scraping browned bits from bottom of pot with a wooden spoon. Add potato and cream, and bring to a boil. Reduce heat to medium, and simmer until potatoes are softened, 10 to 15 minutes. Add corn, and cook for 10 minutes. Add shrimp, and cook until shrimp are pink and firm, 5 to 10 minutes. Garnish with chives and hot sauce, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/shrimp-corn-chowder/