Lentils.org

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Lentils.org

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Salmon Chowder

Prep Time: 20 Minutes

Total time: 55 Minutes

Servings: 6-8

Split red lentils help thicken and flavour a classic salmon chowder.

Lentils.org

Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    6 bacon slices

    1 onion, diced

    2 celery ribs, diced

    2 carrots, diced

    1 cup (250 mL) corn

    1 1/4 cups (310 mL) split red lentils

    1/4 cup (60 mL) all-purpose flour

    4 cups (1 L) chicken stock

    2 1/2 cups (625 mL) diced potatoes

    2 cups (500 mL) half and half cream

    8 oz (240 g) fresh salmon, diced

    1/4 cup (60 mL) chopped fresh dill

    1/4 cup (60 mL) chopped fresh chives

    to taste, salt and pepper


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.

Nutritional Information

  • Serving Size: 1 1/2 cups (375 mL)
  • Per serving:
  • Calories 350
  • Total Fat 11 g
  • Saturated Fat 5 g
  • Cholesterol 40 mg
  • Carbohydrates 42 g
  • Dietary Fibre 7 g
  • Sugar 8 g
  • Protein 21 g
  • Sodium 740 mg
  • Potassium 868 mg
  • Folate 29 mcg