- 5 peeled garlic cloves
- 1 1/2 cups milk
- 6 cups chicken stock or low-sodium broth
- 12 ounces peeled precut butternut squash, cut into 1-inch cubes
- 1/4 cup sofrito (see Note)
- One 3 1/2-pound rotisserie chicken—juices reserved, skin and bones discarded, meat shredded (about 4 cups)
- 1/4 cup 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.
The chowder can be refrigerated overnight.
Sofrito is available in tubs in the freezer section of many supermarkets.
The gentle flavors of this chowder are best matched by a full-bodied Chardonnay without too much oak. Some of the best examples come from the windy hilltops of the Sonoma Coast.