Creamy Blackened Salmon Chowder is a delightful dish that brings the ocean’s freshness into a hearty, creamy soup. The robust flavors of salmon, perfectly seasoned with blackened spices, create a beautiful contrast against the creaminess of the chowder. Imagine gathering around the table with family and friends, enjoying big bowls filled with this comforting meal. Each spoonful is packed with savory spices and delightful textures, making it a perfect way to warm up in any season.

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 first stumbled upon the idea of this chowder while craving something cozy yet packed with flavor. It answered my desire for comfort food while satisfying my love for seafood. The combination of blackened salmon and creamy chowder is nothing short of amazing—it’s like having a warm hug in a bowl. This Creamy Blackened Salmon Chowder is not just another recipe; it’s an experience! I can’t wait for you to try it.

Why You’ll Love This Recipe

Simple & Quick: Roughly 30 minutes from prep to table makes it manageable for weeknight dinners.
Irresistible Flavor: The blackened seasoning brings bold, spicy notes perfect for the salmon, balanced by creamy goodness.
Eye-Catching Appeal: Topped with fresh scallions, roasted corn, and jalapeños, it looks almost too good to eat!
Flexible Serving: Perfectly suited for family dinners, cozy gatherings, or ladled out for a casual lunch.
Diet-Friendly Options: Adaptable to gluten-free diets by substituting flour, and you can even use plant-based cream for dairy-free options.

Ingredients You’ll Need

1 lb. wild-caught sockeye salmon: This fish is not only rich in omega-3 fatty acids but also offers a robust flavor that holds up well against bold spices. Fresh or frozen both work, ensuring that you maintain high quality.
2 tbsps extra virgin olive oil: A great cooking fat that adds healthy fats and flavor. Use a light or medium-bodied olive oil for best results.
1 tablespoon blackened seasoning: You can use store-bought or make your own. This blend enhances the salmon wonderfully, giving it that crispy, flavorful exterior.
1 tablespoon raw honey, organic: Adds a touch of sweetness, balancing the spices while also helping with caramelization during roasting.
2 garlic cloves, whole or minced: Garlic adds depth and aroma, enhancing the overall flavor profile of the chowder.
1 tablespoon extra virgin olive oil: Used again for sautéing the onions and garlic for a rich flavor base.
½ red onion, chopped: Adds sweetness and color to the chowder, complementing the heat from the blackened spices.
4 garlic cloves, minced: More garlic will enrich the chowder, giving it warmth and spice.
1 teaspoon blackened seasoning: Enhances flavor, ensuring each ingredient is well-coated.
1 teaspoon smoked paprika: Introduces a smoky depth, enhancing the overall umami of the dish.
Sea salt, to taste: Essential for balancing flavors; adjust to your liking after cooking.
4 tbsps organic all-purpose flour: Used for thickening the chowder, it creates a creamy base.
1 (16 oz.) package potato gnocchi: A delightful alternative to traditional potatoes, adding texture and heartiness.
3 cups frozen corn: Sweet kernels add texture and a pop of color, making the chowder visually appealing.
4 cups organic chicken stock or bone broth: Acts as a savory foundation, enhancing the flavor of the soup. You can use vegetable stock if preferred.
1 ½ cups organic heavy cream: For rich creaminess, you can substitute with half-and-half for a lighter version.
1 cup organic sharp cheddar, shredded: Provides that smooth, cheesy goodness that everyone craves.
1 cup organic mild cheddar, shredded: Balances texture and taste, giving the chowder a creamy finish.
Roasted jalapeños, sliced: For an extra kick! You can adjust based on your heat preference.
Roasted corn: For additional texture and sweetness; grill or roast beforehand for best flavor.
Shredded blackened salmon: Adds a delicious finish and allows to showcase the star of the dish.
Chopped scallions (aka green onions): Freshness is key! They add crunch and a mild onion flavor.
Fresh thyme sprigs: Adds herbaceous notes for a well-rounded flavor.

How to Make Creamy Blackened Salmon Chowder

Preheat the Oven: Set your oven to 400 degrees Fahrenheit. Line a small baking sheet with foil for easy cleanup.
Prepare the Salmon: Rinse and pat dry the salmon. Coat it with 2 tbsps of olive oil, 1 tablespoon blackened seasoning, 1 tablespoon of raw honey, and 2 whole garlic cloves. Rub everything into the salmon until well-covered. Place on the baking sheet and roast on the top rack for 15-20 minutes, or until the salmon flakes apart with a fork.
Shred the Salmon: Once done, remove from the oven and use two forks to gently pull the flesh apart into large chunks. Set aside, keeping some shredded salmon for topping later.
Sauté Aromatics: In a medium-sized Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped red onion and 4 minced garlic cloves, sautéing for about 1-2 minutes until translucent and fragrant.
Combine Main Ingredients: Stir in 1 teaspoon of blackened seasoning, 1 teaspoon of smoked paprika, and the gnocchi (or cubed potatoes). Mix until everything is coated, then add 4 tbsps of flour—mixing thoroughly to incorporate.
Add Liquids: Slowly pour in 4 cups of chicken stock, stirring constantly to prevent lumps. Then add in 1 ½ cups heavy cream, 3 cups of corn, and the shredded blackened salmon. Stir well and let everything simmer for about 10-12 minutes, until the gnocchi floats and is tender.
Add Cheeses: Stir in 1 cup of sharp cheddar and 1 cup of mild cheddar until melted and the chowder becomes creamy. Let it simmer for an additional 1-2 minutes.
Serve: Remove from heat and ladle into bowls. Top with remaining shredded salmon, roasted corn, sliced jalapeños, chopped scallions, and fresh thyme sprigs. Serve hot with garlic bread or a side salad for an extra treat.

Storing & Reheating

To store your chowder, let it cool completely and transfer it to an airtight container. It will keep at room temperature for a couple of hours, but for longer storage, refrigerate for up to 3 days. If you decide to freeze it, use freezer-safe containers, and it will stay good for up to three months. To reheat, warm it on the stove over low heat until heated through, stirring gently. Note that the creaminess might change slightly upon reheating; you can add a splash of cream or broth to restore texture.

Chef’s Helpful Tips

Avoid Overcooking the Salmon: Bake just until flaky and avoid drying it out. If you have a food thermometer, 145°F is the perfect temperature.
Textural Consideration: If you find the chowder too thick, thin it out with additional chicken stock or cream for your desired consistency.
Look for Fresh Ingredients: Fresh seafood has the best flavor, so choose wild-caught salmon when you can.
Cheese Variations: Feel free to experiment with different cheeses! Gouda, Monterey Jack, or even crumbled feta can add a delightful touch.
Customization: Don’t hesitate to throw in some additional veggies like bell peppers or spinach for added nutrition and color.
Make Ahead: You can prepare the chowder ahead and refrigerate it. Just reheat gently and add more cream if needed before serving.

Creamy Blackened Salmon Chowder is a dish that truly satisfies with its rich flavors and comforting consistency. It’s easy to make, with the potential for creative twists, making it a fantastic choice for family dinners or cozy nights in. Experiment with the ingredients and enjoy the culinary journey that comes with each bowl. I can’t wait for you to savor this chowder!

Recipe FAQs

Can I use a different type of fish for this chowder?

Absolutely! You can substitute the sockeye salmon with another firm fish such as halibut, cod, or even shrimp. It’s all about giving your personal flair to the dish.

How can I make this chowder dairy-free?

You can replace the heavy cream with full-fat coconut milk or cashew cream for a creamy texture without the dairy. Just keep in mind that it will slightly alter the flavor.

Is it necessary to roast the jalapeños?

Roasting the jalapeños enhances their flavor and sweetness, but you can also add fresh jalapeños if you prefer a brighter, more assertive heat.

What should I serve with Creamy Blackened Salmon Chowder?

It pairs wonderfully with garlic bread, a fresh salad, or even some crusty baguette for dipping. Feel free to make the meal complete with your favorite side dishes!

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Creamy Blackened Salmon Chowder

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Author: Anna
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Soups
Method: Baking
Cuisine: American

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Description

This Creamy Blackened Salmon Chowder is a delightful and comforting dish, bursting with flavors from wild-caught sockeye salmon, tender gnocchi, and sweet corn. It’s an easy, wholesome meal that’s perfect for a quick dinner or a cozy night in.

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 packages 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 or freshly-grated
1 cup organic mild cheddar, shredded or freshly-grated
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 rinsed and patted dry salmon with olive oil, blackened seasoning, raw honey, and garlic cloves, rubbing until coated. Place salmon on the baking sheet.
Roast the salmon on the top rack for 15-20 minutes, or until cooked through and flakes apart easily.
Remove from oven and shred the salmon using two forks, keeping some aside for topping if desired.

Notes

Feel free to substitute the gnocchi with peeled and chopped Yukon or Russet potatoes if you prefer.
This chowder can be garnished with additional roasted corn, jalapeños, and fresh herbs for added flavor.