Recipes |

Salmon, Sweet Potato and Broccoli Chowder|Recipe of the Week

Salmon, Sweet Potato and Broccoli Chowder


  • 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)


  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.



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