Creamy Blackened Salmon Chowder is a delightful dish that’s perfect for any occasion, whether you’re warming up on a chilly evening or impressing guests at a dinner party. The rich, creamy base complements the smoky, blackened salmon, creating a delightful balance of flavors. Without a doubt, this chowder is not your ordinary soup; it’s a creamy bowl of comfort that will quickly become a favorite in your household.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Creamy Blackened Salmon Chowder
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Creamy Blackened Salmon Chowder

I remember the first time I made this recipe after a long day at work. I wanted something comforting yet quick to prepare, and this chowder was a match made in heaven. It filled my kitchen with the enticing aroma of garlic and spices while offering a rich, hearty experience in every spoonful. The best part? It comes together relatively quickly, so you can have this delicious meal on the table in no time. Trust me, once you try this, you’ll want to make Creamy Blackened Salmon Chowder a regular staple in your dinner rotation.

Why You’ll Love This Recipe

Simple & Quick: Whip up this chowder in about 30 minutes—perfect for busy weeknights!
Irresistible Flavor: The smoky blackened salmon paired with the creamy broth will blow your taste buds away.
Eye-Catching Appeal: The vibrant ingredients make this chowder as lovely to look at as it is to eat.
Flexible Serving: Ideal for a cozy family dinner or a comforting lunch, it’s versatile enough for any occasion.
Diet-Friendly Options: Easily adaptable for those seeking gluten-free or dairy-free alternatives.

Ingredients You’ll Need

1 lb. wild-caught sockeye salmon: A premium choice that ensures a rich flavor. You can use other salmon varieties, but sockeye offers a beautiful color and taste.
2 tbsps extra virgin olive oil: Essential for cooking the aromatics and keeping things healthy. Avocado oil is a good alternative.
1 tablespoon blackened seasoning: A mix of spices that adds a bold kick; store-bought or homemade works well.
1 tablespoon raw honey: Balances the spices with a hint of sweetness; feel free to substitute with maple syrup for a different flavor.
2 garlic cloves, whole or minced: Brings a robust flavor to the chowder. Fresh garlic is always a better choice than pre-minced.
1 tablespoon extra virgin olive oil: Used for sautéing, providing a healthy fat to enhance flavor.
½ red onion, chopped: Adds sweetness and depth; if you prefer, yellow onion can be swapped in.
4 garlic cloves, minced: The more garlic, the better! You can adjust this based on preference.
1 teaspoon blackened seasoning: Enhances the depth of flavor throughout the chowder.
1 teaspoon smoked paprika: Provides a subtle smokiness; paprika is a must for that extra oomph.
Sea salt, to taste: Elevates the flavors; always adjust to suit your taste.
4 tbsps organic all-purpose flour: Thickens the chowder nicely; you can use gluten-free flour if desired.
1 (16 oz.) package of potato gnocchi: Provides a delightful texture; substituting with chopped Yukon or Russet potatoes works just as well.
3 cups frozen corn: Adds a sweet crunch to the chowder; fresh corn can be better in summer.
4 cups organic chicken stock or bone broth: Builds the foundation of flavor; veggie or seafood stock are great alternatives.
1 ½ cups organic heavy cream: Gives the chowder its rich and creamy texture, but feel free to substitute with coconut cream for a dairy-free version.
1 cup organic sharp cheddar, shredded: Adds a tangy depth of flavor; other cheese options include Gruyère or mozzarella.
1 cup organic mild cheddar, shredded: Balances the sharpness while contributing to creaminess; keep this ingredient flexible based on what you have.
Roasted jalapeños, sliced: For an extra kick of heat; fresh jalapeños can also be added.
Roasted corn: Adds texture and sweetness; you can use leftover corn on the cob or canned corn as a shortcut.
Shredded blackened salmon: The crowning touch that ties it all together for those who want to show off that flavorful fish!
Chopped scallions (aka green onions): Brighten the dish up with fresh flavor and color.
Fresh thyme sprigs: A terrific finishing touch for a little freshness and color.

How to Make Creamy Blackened Salmon Chowder

Preheat the oven: Start by setting your oven to 400 degrees Fahrenheit and lining a small baking sheet with foil paper. This makes for easy cleanup later.
Prepare the salmon: Rinse and pat dry the sockeye salmon. Drizzle with 2 tablespoons of extra virgin olive oil, coating it well. Sprinkle over 1 tablespoon of blackened seasoning, 1 tablespoon of raw honey, and the whole garlic cloves. Massage the seasoning and honey into the salmon for a layered flavor.
Bake the salmon: Place the seasoned salmon on the baking sheet and roast in the preheated oven on the top rack for about 15-20 minutes, or until it’s cooked through and flakes easily with a fork.
Shred the salmon: Remove from the oven, and with care, use two forks to pull the salmon apart into delicious, chunky shreds. Set aside a few tablespoons for garnishing later if you wish.
Sauté the aromatics: In a medium-sized Dutch oven, heat 1 tablespoon of extra virgin olive oil over medium-high heat. Add in the chopped red onion and minced garlic cloves, sautéing until they become fragrant and translucent, around 1-2 minutes.
Mix in the spices and gnocchi: Stir in 1 teaspoon of blackened seasoning, 1 teaspoon of smoked paprika, and your choice of 16 oz. potato gnocchi or cubed potatoes. Toss everything together until fully coated, and then sprinkle in 4 tablespoons of organic all-purpose flour, stirring to combine.
Add the stock: Next, slowly pour in 4 cups of organic chicken stock (or your chosen alternative), stirring constantly to prevent lumps. Bring the mixture to a simmer until it starts to thicken slightly.
Incorporate the cream and salmon: Pour in 1½ cups of organic heavy cream along with the 3 cups of frozen corn and the shredded blackened salmon. Stir to combine, letting everything simmer for about 10-12 minutes, until the gnocchi is cooked through and tender.
Melt in the cheeses: Finally, add in the 1 cup of organic sharp cheddar and 1 cup of organic mild cheddar, stirring until melted and creamy. This elevates the chowder to a cozy, luxurious experience.
Serve with flair: Remove the chowder from heat and serve immediately in prepared bowls, garnished with your reserved shredded salmon, roasted corn, sliced jalapeños, chopped scallions, and fresh thyme sprigs. Enjoy with garlic bread or a fresh salad for the complete experience!

Storing & Reheating

Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze portions in freezer-safe bags or containers for up to 3 months. When ready to savor again, simply thaw overnight in the refrigerator. Reheat gently on the stovetop over low heat, adding a splash of milk or broth if it seems thickened; this will help refresh the texture and maintain that creamy goodness.

Chef’s Helpful Tips

Avoid overcooking the salmon; keep an eye on it while roasting, as it can dry out quickly.
Make sure to sauté the onions and garlic until fragrant – this flavor foundation is essential.
If you prefer a thicker chowder, you can add a touch more flour during the cooking process.
Don’t hesitate to customize; consider adding vegetables like spinach or bell peppers for added nutrients and color.
For an extra layer of flavor, try adding lemon juice or zest right before serving.

Creamy Blackened Salmon Chowder offers a symphony of flavors and textures, making it a standout option for both weeknight dinners and special gatherings. Feel free to experiment with ingredients, add your twist, and truly make it your own. Each bowl is a warm hug, providing comfort while making meal times special. I can’t wait for you to try this dish! Enjoy the cozy moments and flavorful spoonfuls!

Recipe FAQs

Can I use other types of fish for this chowder?

Absolutely! While sockeye salmon is a fantastic choice, you can use other fish like cod or tilapia. Just ensure that you adjust cooking times accordingly since different fish have varying thicknesses and cooking needs.

What can I substitute for gnocchi?

If you’re not a fan of gnocchi, feel free to use the same weight in chopped Yukon or Russet potatoes. They’ll need a bit longer to cook, so adjust your simmer time until they are tender.

Can I make this chowder ahead of time?

Yes! The chowder can be made a day in advance and stored in the refrigerator until you’re ready to serve it. Just remember to add the cheese shortly before serving to keep it creamy.

How can I make this chowder dairy-free?

To make the chowder dairy-free, substitute the heavy cream with coconut cream or a nut-based cream. Additionally, use a dairy-free cheese alternative for a deliciously creamy result.

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Creamy Blackened Salmon Chowder

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Author: Peter
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Soups
Method: Baking
Cuisine: American

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Description

This creamy blackened salmon chowder is packed with irresistible flavor, featuring wild-caught salmon, sweet corn, and heavy cream. Perfect for a quick dinner or comforting meal at home!

Ingredients

Scale

1 lb. wild-caught sockeye salmon
2 tbsps extra virgin olive oil
1 tablespoon blackened seasoning, homemade or store-bought
1 tablespoon raw honey, organic
2 garlic cloves, whole or minced
1 tablespoon extra virgin olive oil
½ red onion, chopped
4 garlic cloves, minced
1 teaspoon blackened seasoning, homemade or store-bought
1 teaspoon smoked paprika
sea salt, to taste
4 tbsps organic all-purpose flour
1 (16 oz.) package potato gnocchi, homemade or store-bought
3 cups frozen corn, sweet or regular
4 cups organic chicken stock or bone broth
1 ½ cups organic heavy cream
1 cup organic sharp cheddar, shredded
1 cup organic mild cheddar, shredded
roasted jalapeños, sliced
roasted corn
shredded blackened salmon
chopped scallions (aka green onions)
fresh thyme sprigs

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Instructions

Preheat the oven to 400°F and line a small baking sheet with foil.
Season the salmon with olive oil, blackened seasoning, raw honey, and garlic cloves, ensuring it is fully coated. Place on the baking sheet and roast for 15-20 minutes until cooked through.
Once cooked, use two forks to gently shred the salmon into large chunks and set aside. Save a few tablespoons of shredded salmon for topping if desired.

Notes

For a spicier flavor, add extra blackened seasoning or a pinch of cayenne pepper.
This chowder can be made with vegetable or seafood stock for a different taste.
Feel free to mix in other vegetables, such as bell peppers or zucchini, for added nutrition.