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| Home>American>Boiling> Chicken-and-Garlic Chowder |
 Method:Boiling
1. Formula
- 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
2. Nutrition Information
- Calories: 600 kcal
- Carbohydrates: 12 g
- Dietary Fiber: 2 g
- Fat: 33 g
- Protein: 58 g
- Sugars: 5 g
Please avoid eating too much Fat and Calories to keep fit and lose your weight.
3. 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.
4. Remark
The beauty of this recipe is that it takes advantage of an array of terrific prefab ingredients, from pre-peeled garlic and precut butternut squash to rotisserie chicken and frozen sofrito (the Spanish green-pepper-and-onion seasoning paste). Poaching the pre-peeled garlic cloves in milk helps bring out an extraordinary depth of flavor.
Notes:Sofrito is available in tubs in the freezer section of many supermarkets.
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( From:Food ) |
( read Chicken-and-Garlic Chowder ) |
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