Chicken-and-Garlic Chowder Recipe


  • 5 peeled garlic cloves
  • 1 ½ cups milk
  • 6 cups chicken stock or low-sodium broth
  • 12 ounces peeled precut butternut squash, cut into 1-inch cubes
  • ¼ cup
  • ¼ cup frozen peas
  • Salt and freshly ground pepper

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. Meanwhile, in a large soup pot, c...

View full recipe at SpringPad


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