What’s for Lunch? Salmon and Sweet Potato Chowder!

Chowders are thick soups, hearty dishes that are filling and delicious.    The most common types of chowder include seafood, but they can include other types of meats and vegetables.  Fresh and seasonal foods make the best chowders.    The recipe below makes a marvelous meal, but like many similar dishes, this one is best the next day when spices and flavors have melded.   Please know that this recipe is very easy to prepare.   It is also very easy to warm in a microwave for lunch.  To have chowder for lunch can make lunchtime seem special.

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  bay leaf
• 1/4 teaspoon kosher salt
• freshly ground black pepper
• 1 teaspoon fresh thyme leaves
• 1 pound skinless salmon fillet*
• 1  large sweet potato, peeled and diced (1 1/2 cups)
• 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, 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.
• Season with the salt and pepper.  Ladle into 4 bowls.

*You could also use two skinless, boneless chicken-breast halves, or one pork tenderloin (1 pound); meat or fish cut into 1/2-inch cubes.  Simmer 7 minutes for the chicken or 10 minutes for the pork.

**  I used soy milk instead of whole milk.

Over the next few weeks, we’ll provide different chowder recipes (fish, seafood, vegetable).  What kinds of chowders to you prefer?  Please leave suggestions in comments below.

[Photos by Billie Hara, used under the CC License.]