Name: Chicken-and-Garlic Chowder
Yield: 6
Ingredients: 5 peeled garlic cloves -; 1 1/2 c. milk -; 6 c. chicken stock or low-sodium broth -; 12 oz. peeled precut butternut squash -; 1/4 c. sofrito (see Note) -; One 3 1/2-pound rotisserie chicken-juices reserved -; 1/4 c. frozen peas -; Salt and freshly ground pepper -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Chicken-and-Garlic Chowder

1. 5 peeled garlic cloves -

2. 1 1/2 c. milk -

3. 6 c. chicken stock or low-sodium broth -

4. 12 oz. peeled precut butternut squash -

5. 1/4 c. sofrito (see Note) -

6. One 3 1/2-pound rotisserie chicken-juices reserved -

7. 1/4 c. frozen peas -

8. Salt and freshly ground pepper -

How to cook deliciously - Chicken-and-Garlic Chowder

1. Stage

In a small saucepan, combine the prepeeled garlic cloves with the milk and bring to a simmer. Cook over moderately low heat until the garlic is soft and the milk has reduced to 1 cup, about 40 minutes. Transfer the mixture to a blender and puree it until smooth.

2. Stage

Meanwhile, in a large soup pot, combine the chicken stock, squash and sofrito and bring to a boil. Cover and cook over moderate heat until the squash is just tender, about 20 minutes. Add the shredded chicken and its juices, the peas and the creamy garlic puree. Season with salt and pepper. Simmer the chowder for 5 minutes longer and serve.

3. Stage

Make Ahead: The chowder can be refrigerated overnight.

4. Stage

Notes: Sofrito is available in tubs in the freezer section of many supermarkets.

5. Stage

Wine Recommendation: The gentle flavors of this chowder are best matched by a full-bodied Chardonnay without too much oak. Some of the best examples come from the windy hilltops of the Sonoma Coast, like the clean, refreshing 2004 Hartford Sonoma Coast and the lively 2003 Ramey Sonoma Coast.