Corn & Lentil Chowder with Bacon –

Corn & Lentil Chowder with Bacon

  By lentilsorg    

October 27, 2015

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  • Prep: 10 Minutes
  • Cook: 35 Minutes
  • 10 Minutes

    35 Minutes

    45 Minutes

  • Yields: 12


  1. Heat a large pot and cook bacon until fat is rendered and bacon is browned and slightly crispy. Using a slotted spoon, remove bacon and drain on paper towels. Drain most of the fat from the pot, leaving 1 Tbsp (15 mL).
  2. Add onion and garlic and sauté until golden. Add celery, carrots, and thyme. Continue to cook for another 5 minutes. Deglaze pot with white wine. Add stock, cream, potatoes, lentils, and cayenne and bring to a boil. Simmer uncovered for 20-25 minutes until the soup base has thickened.
  3. Add corn and bacon, and continue to cook for another 10 minutes. Season to taste with salt and pepper.
  4. Portion into bowls and garnish with a dollop of sour cream and chives.

Quick Tip: For a crunchy garnish, try roasting split red lentils for topping. Soak 1/4 cup (60 mL) split red lentils in water for 1 hour. Drain lentils and scatter on a lined baking tray. Roast in 350˚F (180˚C) oven, turning once, approximately 15-20 minutes.


6 bacon slices, finely diced

1 cup (250 mL) finely chopped onion

3 garlic cloves, minced

½ cup (125 mL) diced celery

½ cup (125 mL) diced carrots

5 sprigs fresh thyme, leaves only

¼ cup (60 mL) white wine

6 cups (1.5 L) stock

2 cups (500 mL) 35% cream

2 cups (500 mL) finely diced yellow potatoes

1 ¼ cups (310 mL) split red lentils

¼ tsp (1 mL) ground cayenne pepper

3 1/2 cups (875 mL) fresh or frozen corn

to taste, salt and ground black pepper

¼ cup (60 mL) sour cream

¼ cup (60 mL) finely sliced fresh chives


Nutrition Facts

Serving Size1 1/4 cups (310 mL)
Sodium370 mg
Potassium508 mg
Protein13 g
Cholesterol70 mg
Sugar6 g
Total Fat25 g
Saturated Fat12 g
Total Carbohydrates31 g
Dietary Fiber5 g