Chicken-and-Garlic Chowder


  • 5 clove(s) peeled garlic
  • 12 ounce(s) peeled precut butternut squash
  • 6 cup(s) chicken stock or low-sodium broth
  • 1.5 cup(s) milk
  • Salt and freshly ground pepper
  • 4 1/2-pound rotisserie chicken-juices reserved
  • 0.25 cup(s) frozen peas
  • + 1 more ingredients
    • 0.25 cup(s) sofrito

1. 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. Meanwhile, in a large soup p...

View full recipe at Food & Wine


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