Chicken Poblano Chowder - cooking recipe

Ingredients

1/4 cup olive oil
3 large carrots, diced
2 large onions, diced
5 celery ribs, sliced
2 tablespoons minced garlic
3 poblano peppers, seeded and diced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon dried thyme
3 quarts chicken stock
1/2 bunch cilantro, chopped (no stems)
3 cups chunked cooked chicken
1/2 cup unsalted butter
1 cup flour
1 teaspoon hot pepper sauce
1 cup heavy cream

Preparation

In a large soup pot, saute carrots, onion, celery, garlic, poblanos, salt, pepper, cumin and thyme until vegetables are crisp-tender.
Add stock, cilantro and chicken and cook several minutes more.
In a saucepan, melt butter and add flour.
Cook flour, stirring, for 2-3 minutes, over low heat, but do not brown like a roux.
Add a cup of the soup to the flour and whisk briskly, then add two more, one at a time, whisking briskly after each addition.
Pour the mixture into the soup pot and stir, cooking and stirring the soup constantly until the soup thickens, about 3-5 minutes more.
Blend in the cream and hot sauce, remove from heat, and serve.