Salmon Chowder – Lentils.org

Salmon Chowder

  By lentilsorg      

October 31, 2016

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Split red lentils help thicken and flavour a classic salmon chowder. You won't be able to get enough!

  • Prep: 20 Minutes
  • Cook: 35 Minutes

  • 20 Minutes

    35 Minutes

    55 Minutes

  • Yields: 6-8
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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.

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

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Nutrition Facts

Serving Size1 1/2 cups (375 mL)
Calories350
Sodium740 mg
Potassium868 mg
Protein21 g
Cholesterol40 mg
Sugar8 g
Total Fat11 g
Saturated Fat5 g
Total Carbohydrates42 g
Dietary Fiber7 g