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Salmon, Sweet Potato, and Broccoli Chowder

Salmon, Sweet Potato, and Broccoli Chowder
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Serves 4| Hands-On Time: | Total Time:



  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.
By April, 2004

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 .

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.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.