Chicken-and-Garlic Chowder

Name: Chicken-and-Garlic Chowder
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 340 grams peeled precut butternut squash, cut into 1-inch cubes; 5 peeled garlic cloves; 1 liters chicken stock or low-sodium broth; 355 milliliters milk; 59 milliliters frozen peas; 946 milliliters 3 1/2-pound rotisserie chicken—juices reserved, skin and bones discarded, meat shredded (about; 6 servings Salt and freshly ground pepper; 59 milliliters sofrito (see Note)

Chicken-and-Garlic Chowder is a gluten free recipe with 6 servings. One portion of this dish contains roughly 30g of protein, 16g of fat, and a total of 317 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. It works well as an affordable main course. This recipe from Food and Wine requires precut butternut squash, rotisserie chicken—juices reserved, sofrito, and milk. Users who liked this recipe also liked Roasted Garlic and Chicken Chowder, 30-Minute Roasted Garlic Cauliflower Chowder, and Smoked haddock & sweetcorn chowder with herby garlic bread.

Instructions

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.

Ingredients you will need

Garlic

Milk

Equipment you will use

Sauce Pan

Transfer the mixture to a blender and puree it until smooth.

Equipment you will use

Blender

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.

Ingredients you will need

Chicken Stock

Squash

Soup

Equipment you will use

Pot

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.

Ingredients you will need

Shredded Chicken