Fight Off Fall With This Hearty Chowder Recipe!

Waterside Restaurant consistently entices diners with a unique culinary experience and atmosphere. The restaurant’s celebrated and multi-award winning Chef Patron, Michael Hinds, and his dedicated team give Waterside the high quality and appealing menu that infuses local flavors of Barbados with culinary techniques and ingredients from around the world.

An article featuring Waterside Restaurant’s favorite dish for the fall would be of great interest to your readers looking for a the ideal recipe to fill their stomachs and stave off the cool air. Surely, a recipe straight from the temperate climate of Barbados would be the perfect remedy to warm the palate!

Green Lentil Chowder with Smoked Apple-Wood Bacon  (Serves 6)

5 rashers of apple-wood smoked bacon
1 celery stalk, brunoised
2 medium yellow onions, brunoised
1 carrot, peeled and brunoised
2 cloves garlic, crushed
6 cups chicken stock
1 1/2 cups green lentils, rinsed and drained
Kosher salt and freshly ground black pepper, to taste
1 tbsp fresh thyme leaves

1.      Render bacon in medium heat until all oil has seeped out. Remove bacon and set aside. When bacon is cool, chop finely and set aside. Discard 90% of oil. Add onions and garlic and cook, stirring occasionally, until soft, about 2 minutes. Add stock and lentils and bring to a boil; reduce heat to medium-low, cover with a lid, and cook, stirring occasionally, until lentils are soft, 35–40 minutes.

2.      Transfer 1/2 of the soup to a food processor or blender and purée until smooth. Return soup to the pot with the remaining soup. Add bacon, carrot, celery and thyme. Cook another 10 minutes. Season with salt and pepper.

3.      Finished soup should be thick and hearty with whole lentils as well.