Salmon, Sweet Potato, and Broccoli Chowder

David Prince

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

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
1 pound skinless salmon fillet, 2 skinless, boneless chicken-breast halves, or 1 pork tenderloin (1 pound); meat or fish cut into 1/2-inch cubes
1 small broccoli stalk, cut into pieces (about 1/2 cup)
1/4 teaspoon kosher salt
freshly ground black pepper

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, and thyme. Bring to a boil, reduce heat, and simmer, stirring occasionally, 8 minutes.
Add the fish or meat and broccoli; simmer 5 minutes for the salmon, 7 minutes for the chicken, or 10 minutes for the pork.
Season with the salt and pepper. Ladle into 4 bowls.

By Jane Kirby and Leslie Pendleton, April 2004

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