Salmon, Sweet Potato, and Broccoli Chowder

Salmon, Sweet Potato, and Broccoli Chowder
David Prince
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preparation
30
minutes
cooking
30
minutes
Serves 4

Ingredients

1
large onion, chopped (2 cups)
3
tablespoons
unsalted butter
1/4
cup
all-purpose flour
3
cups
chicken broth
2
cups
whole milk
1
large sweet potato, peeled and diced (1 1/2 cups)
1
bay leaf
1
teaspoon
fresh thyme leaves
kosher salt and black pepper
1
pound
skinless salmon fillet, cut into 1-inch pieces
1
small broccoli stalk, cut into pieces (about 1/2 cup)

Directions

  1. In a large, heavy saucepan, over medium heat, cook the onion in the butter until softened, about 5 minutes.
  2. Add the flour and stir until smooth. Whisk in the broth and milk, then add the sweet potato, bay leaf, thyme, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the potatoes are just tender, about 8 minutes.
  4. Add the salmon and broccoli and simmer until the salmon is cooked through and the broccoli is tender, about 5 minutes more.

 

 

Jane Kirby and Leslie Pendleton
March 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 49 %
  • Calcium 197 mg
  • Carbohydrate 26 g
  • Cholesterol 102 mg
  • Fat 25 g
  • Fiber 3 g
  • Iron 2 mg
  • Protein 31 mg
  • Sat Fat 10 g
  • Sodium 571 mg
What does this mean? See Nutrition 101.

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