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.

Nutrition

Serving Size: 1 bowl
Calories: 540
Sugar: 5g
Sodium: 800mg
Fat: 31g
Saturated Fat: 15g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 24g
Cholesterol: 100mg