Chicken-and-Garlic Chowder

1.INGREDIENTS

-5 peeled garlic cloves
-1 1/2 cups milk
-6 cups chicken stock or low-sodium broth
-3/4 pound peeled precut butternut squash, cut into 1-inch cubes
-1/4 cup sofrito (see Note)
-1 (3 pound) rotisserie chicken–juices reserved, skin and bones discarded, meat shredded
-1/4 cup frozen peas
-Salt and freshly ground pepper

NUTRITION INFORMATION

-Calories: 600 kcal
-Carbohydrates: 12 g
-Dietary Fiber: 2 g
-Fat: 33 g
-Protein: 58 g
-Sugars: 5 g

2.COOKING DIRECTIONS

-In a small saucepan, combine the pre-peeled 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, 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.

Yield: 6 servings

Related posts:

1. Bacon and Crab Chowder
2. Roasted Lamb with Garlic and Oregano
3. Chicken Enchilada Quiche
4. Garlic Pork Tenderloin with Barbecue Sauce
5. Layered Caribbean Chicken Salad

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Posted by Sandy Bloom on May 19 2008. Filed under Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry