1/4 c. olive oil
3 (lg.) carrots, cut into 1/2" dice
2 (lg.) onions, cut into 1/2" dice
5 stalks celery, cut into 1/2" pieces
1/8 c. minced garlic
3 to 4 Poblano peppers, seeded & cut into 1/2" dice
1 tsp. salt
1/2 tsp. white pepper
1/4 tsp. ground cumin, or more to taste
1/4 tsp. dried thyme, or more to taste
1 T. chicken bouillon granules
3 qt. chicken broth
1/2 bunch fresh cilantro leaves, minced
3 c. diced (lg. pieces) grilled chicken
1/2 c. (1 stick) unsalted butter
1 c. all-purpose flour
1/2 tsp. hot sauce, or more to taste
1 c. heavy cream
Heat the oil in a lg. stockpot over medium heat. Add the carrots, onions, celery, garlic, Poblano peppers, salt, white pepper, cumin, and thyme. Saute for 7 to 8 min., or until the vegetables begin to soften. Stir in the chicken bouillon. Add the chicken broth and cilantro, and cook for 10 to 12 min., or until the carrots are tender. Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through.
Shortly before the chowder is done, melt the butter in a lg. skillet over med. heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 min. to cook the flour. Do not allow the mixture to brown. Ladle 1 c. of the hot liquid from the stockpot into the skillet, whisking constantly.
When the first c. of liquid is incorporated, add another 2 c. of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 min. longer, or until the mixture begins to thicken. Remove the pot from the heat. Stir in the hot sauce, then the cream and serve.