Chicken-And-Garlic Chowder

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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

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