Poblano Chicken Chowder

3 lg	carrots, peeled and diced
2 lg	onions, diced
5	celery stalks, diced
1/8 c	garlic, minced
2-3 sm	poblano peppers, seeded and diced
1 tsp	salt
1/2 tsp	white or black pepper
1 tsp	cumin
1 tsp	dried thyme
1 Tbsp	chicken bouillon granules
3 qt	chicken broth
1/2 bunch	cilantro, minced
1 1/2 c	frozen corn
3-4 c	chicken, cooked and in bite sized pieces
1/2 c	unsalted butter
3/4 c	flour
1/2 tsp	hot sauce, or more to taste
1 c	heavy cream

1/4 c

olive oil

  

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Directions

1

In a large stockpot, heat oil over medium heat. Add carrots, onions, celery, garlic, poblano peppers, salt, pepper, cumin and thyme. Saute for 7-8 minutes until the vegetables start to soften.

2

Stir in chicken bouillon, then add chicken broth and cilantro. Cook for 10-12 minutes. Stir in the cooked chicken.

3

While chowder is simmering, melt the butter in a large saucepan over medium heat. Add the flour and stir to combine. Stir frequently for about 3-4 minutes to cook the flour, but do not let it brown. Ladle 1 cup of the hot liquid from chowder into the saucepan whisking constantly. Keep adding more of the liquid until the mixture is smooth and not chunky. Pour this mixture slowly back into the chowder and stir until thoroughly combined. Cook for another 3-5 minutes to allow chowder to thicken.

4

Remove from heat and stir in hot sauce, then the cream. Serve!!