Salmon Chowder

Directions

1. In a dutch oven, cook the bacon over medium-high heat until it is crisp. Remove the bacon to paper-towel lined plate and chop it into pieces after it has cooled down.
2. Add onion, celery, carrots, and corn to the bacon fat and saute for about 5 minutes, until vegetables are slightly softened. Stir in lentils and flour. Cook for 1 minute, stirring constantly.
3. Add chicken stock and potatoes. Cover and bring soup to a boil, stirring occasionally. Turn heat to medium-low and simmer for 10 minutes.
4. Turn heat to low and stir in cream, salmon, and bacon. Simmer for 10 minutes, until salmon is cooked and potatoes are tender.
5. Remove from heat and stir in the herbs. Season to taste with salt and pepper.