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.

Nutrition

Serving Size: 1 cup
Calories: 480
Sugar: 2g
Sodium: 800mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 24g
Cholesterol: 90mg