Jalapeno Chicken Chowder

Directions

1. Heat oven to 400 degrees F. Put the chicken on a rimmed cookie sheet. Drizzle with 3 tablespoons olive oil and sprinkle with salt and pepper. Rub to coat all the pieces. Roast in the preheated oven for 40 minutes.  Let cool, then remove the skin and bones and shred chicken.
2. Heat the ¼ cup of oil in a large stockpot over medium heat. Add the carrots, onion, garlic, jalapenos, salt, pepper, cumin and thyme. Sauté for 8 minutes or until vegetables start to soften. Stir in the chicken bouillon.
3. Add the chicken broth and the cilantro, cook for 10 minutes or until the carrots are tender. Stir in the chicken ad heat through, stirring frequently.
4. Melt the butter in a large skillet over medium heat. Add the flour and stir to combine, stir continuously for 3 to 4 minutes. Do not allow to brown. Ladle one cup of the hot liquid from the soup into the skillet whisking constantly. When this first cup is incorporated, ladle in another 2 cups of liquid one cup at a time, whisking to blend. Add to the stock pot, stirring frequently for 3 to 4 minutes until the mixture begins to thicken.
5. Remove the pot from the heat and stir in the cream, serve.