Recipe: Salmon, sweet potato, and broccoli chowder

I got this recipe from Real Simple magazine and finally decided to try it last night. I used chicken and halfed the ingredients since I was cooking for myself. And eventhough I didn't have any thyme, it tasted great! I loved the use of sweet potato instead of the ordinary potato.

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 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.