Poblano Chicken Chowder

Directions

1. 1
   Heat the oil in a large stockpot over medium heat.
2. 2
   Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme.
3. 3
   Saute for 7 to 8 minutes, or until the vegetables begin to soften.
4. 4
   Stir in the chicken bouillon.
5. 5
   Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender.
6. 6
   Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through.
7. 7
   Shortly before the chowder is done, melt the butter in a large skillet over medium heat.
8. 8
   Add the flour and stir to combine.
9. 9
   Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown!
10. 10
    Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.
11. 11
    When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time.
12. 12
    Pour the mixture in the skillet into the stockpot, whisking to blend.
13. 13
    Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken.
14. 14
    Remove the pot from the heat.
15. 15
    Stir in the hot sauce, then the cream, and serve.