Salmon, Sweet Potato, and Broccoli Chowder

David Prince

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Serves 4| Hands-On Time: 30m | Total Time: 30m

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

In a large, heavy saucepan, over medium heat, cook the onion in the butter until softened, about 5 minutes.
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.
Bring to a boil, reduce heat, and simmer, stirring occasionally, until the potatoes are just tender, about 8 minutes.
Add the salmon and broccoli and simmer until the salmon is cooked through and the broccoli is tender, about 5 minutes more.

By Jane Kirby and Leslie Pendleton, April 2004

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 456Calories From Fat 49%

Calcium 197mg
Carbohydrate 26g
Cholesterol 102mg
Fat 25g
Fiber 3g
Iron 2mg
Protein 31mg
Sat Fat 10g
Sodium 571mg

What does this mean? See Nutrition 101.

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Quick Tip

Sliced-Egg Sandwich With Herb Mayonnaise

Make it a meal: Serve the chowder with grilled Swiss cheese and sliced egg sandwiches. Spread the bread with Dijon mustard before grilling and tuck in some fresh thyme leaves.