Smoked Salmon Split Pea Chowder

Makes 8, 1-cup servings


  • 2 cups yellow or green split peas
  • 1 Tablespoon extra virgin olive oil
  • 2 cups onion, diced
  • 1 cup carrot, diced
  • 2 bay leaves
  • 6 cups water or stock
  • 1/3 cup Dijon mustard
  • 8 ounces smoked salmon, divided
  • freshly ground pepper
  • parsley or chives (optional)

Seasoned Cook: Don’t skimp on the Dijon mustard, which adds a zing to this recipe. For a creamier texture, use an immersion stick or blender before garnishing and serving.


  • Rinse peas under cold water and pick over for odd pieces. Set aside.
  • Heat oil in a deep pot and sauté onion and carrot until onions are translucent, about 5 minutes. Add bay leaves, split peas and liquid.
  • Bring to boil, cover and reduce to simmer, stirring occasionally until peas break down into a thick puree, about 45-60 minutes. If necessary, add more water to keep peas from drying out.
  • Remove bay leaves. Stir in 6 ounces of the salmon, mustard and pepper until well blended.
  • Ladle into bowls, garnish with herbs and the remaining salmon.

Per serving: 280 calories, 22g protein, 40g carbohydrate (14g fiber), 5g fat (1g sat, 4g mono/poly), 380mg sodium