Chicken-and-Garlic Chowder

1. 1

   In a small saucepan, combine the prepeeled garlic cloves with the milk and bring to a simmer.

2. 2

   Cook over moderately low heat until the garlic is soft and the milk has reduced to 1 cup, about 40 minutes.

3. 3

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

4. 4

   Meanwhile, in a large soup pot, combine the chicken stock, squash and sofrito and bring to a boil.

5. 5

   Cover and cook over moderate heat until the squash is just tender, about 20 minutes.

6. 6

   Add the shredded chicken and its juices, the peas and the creamy garlic puree.

7. 7

   Season with salt and pepper.

8. 8

   Simmer the chowder for 5 minutes longer and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.