Poblano Chicken Chowder

My goodness! This is soooo good!!! My friend, Tonya, from my hometown sent this to me and I love it! I made it for my mom and she loved it, too! YUM!!! A great dinner for a fall night.

~Recipe~
1/4 cup olive oil
3 large carrots, diced
2 onions, diced
5 stalks of celery, diced
1/8 c minced garlic
2-3 poblano peppers, seeded and diced*Tonya used Anaheim chiles to cut the heat, a great idea*
1 tsp salt
1/2 tsp white pepper
1/4 tsp ground cumin*or more to taste*
1/4 tsp thyme*or more to taste*
1 Tbsp chicken bouillon granules
3 quarts of chicken broth
1/2 bunch fresh cilantro, minced
3 cups diced chicken*Tonya used rotisserie, I roasted a chicken and shredded it...either way is great*
1/2 cup unsalted butter
1 c flour
1/2 tsp hot sauce*or more to taste*
1 c heavy cream*YUMMY*

Heat the oil in a large stockpot over medium heat.  Add the carrots, onion, celery, garlic, peppers, salt, white pepper, cumin and thyme.  Saute for 6-8 minutes or until veggies are beginning to soften.  Stir in the bouillon and add the broth and cilantro, cook for 10-12  minutes until carrots are tender. Stir in the chicken and cook, stir often, until it is thick and chicken is heated.  Before the chowder is done, melt the butter in a large pan over med-heat.  Add flour and stir to combine.  Cook, stir often for 3-5 min to cook the flour.  DO NOT allow the mixture to brown. LAdle 1 cup of hot liquid into the pan from the stockpot.  Whisk constantly. When the 1st cup is incorporated add another 2 cups of liquid, 1 at a time.  Then pour the mixture back into the stockpot and whisk to blend well.  Cook and stir for 3-5 minutes longer until it begins to thicken.  Remove from the heat and add the hot sauce and cream and stir to combine.  Serve! I served this with cornbread and salad.  It was a great dinner! Thanks Tonya for sharing!