🆕 Salmon Chowder
Prep Time: 20 Minutes
Total time: 55 Minutes
Split red lentils help thicken and flavour a classic salmon chowder.
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
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. 🍲🍲🍲🍲🍲🍲🍲🍲🍲
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