This is a wonderful chowder for a cool night . . .

Poblano Chicken Chowder

Chowder with a Taste of Texas

¼ cup olive oil                                              ¼ tsp. thyme

3 large carrots, diced                                    1 Tbsp. Chicken bouillon

2 large onions, diced                                     3 qts. Chicken broth

5 stalks celery, diced                                    ½ bunch fresh cilantro, minced

1/8 cup minced garlic                                   3 cups diced grilled chicken

2-3 small poblano peppers, seeded, diced     ½ cup butter

1 tsp. salt                                                    1 cup flour

½ tsp. white pepper                                     ½ tsp. hot sauce (or more to taste)

¼ tsp. cumin                                                1 cup heavy cream

                                                                   Sour cream and chives for garnish

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