Thursday, February 12, 2009

Chicken and Garlic Chowder *Untested*

Chicken-and-garlic chowder
5 peeled garlic cloves
1.5 c FF milk
6 c chicken stock or low-sodium broth
12 oz peeled precut butternut squash, cut into 1" cubes (I used frozen)
1/4 c sofrito (120 calories, 9 g fat, 0 g fiber)
One 3.5 lb rotisserie (cooked) chicken, skin and bones discarded, meat shredded (about 4 c)
1/4 c 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, 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.

MAKE AHEAD The chowder can be refrigerated overnight.

NOTES Sofrito, the Spanish green-pepper-and-onion seasoning paste, is available in tubs in the freezer section of many supermarkets. Also, Goya brand makes jarred sofrito.

Serves 6

-- Food and Wine Magazine, May 2006

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