Salmon Sweet Potato and Broccoli Chowder
Cozy up with a bowl of creamy, hearty Salmon Sweet Potato and Broccoli Chowder, a soul-warming dish brimming with nourishing ingredients and vibrant flavors. This one-pot recipe combines tender chunks of salmon, velvety sweet potatoes, and crisp broccoli florets in a luscious, thyme-infused broth enriched with heavy cream. A hint of paprika adds a subtle kick, while a splash of lemon juice brightens every spoonful. Quick and easy to prepare in just 45 minutes, this chowder is perfect for a weeknight dinner or a comforting weekend meal. Garnish with fresh parsley for a pop of color and serve it steaming hot for a deliciously satisfying experience. Whether you're seeking a wholesome seafood chowder or a creamy vegetable soup, this recipe strikes the perfect balance of indulgence and nutrition.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 medium sweet potatoes, peeled and cubed
- 2 cups broccoli florets
- 4 cups vegetable broth
- 1 cup heavy cream
- 12 ounces skinless salmon fillets, cut into bite-sized pieces
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the cubed sweet potatoes to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat to a simmer. Let cook for 10-12 minutes or until the sweet potatoes are fork-tender.
Add the broccoli florets, heavy cream, thyme, salt, black pepper, and paprika to the pot. Stir to combine and simmer for 5 minutes.
Gently stir in the salmon pieces and let them cook in the chowder for 5-7 minutes or until the salmon is fully cooked and flakes easily with a fork.
Stir in the lemon juice and adjust seasoning as needed with more salt or pepper.
Ladle the chowder into bowls and garnish with fresh parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.9 g | 206% | |
| Saturated Fat | 64.6 g | 323% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 427 mg | 142% | |
| Sodium | 5081 mg | 221% | |
| Total Carbohydrate | 135.5 g | 49% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 31.8 g | ||
| Protein | 97.4 g | 195% | |
| Vitamin D | 44.7 mcg | 224% | |
| Calcium | 376 mg | 29% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 4060 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
