Creamy Blackened Salmon Chowder
Creamy Blackened Salmon Chowder is a dish that beautifully harmonizes the rich flavors of salmon with creamy goodness. It’s hearty yet light, offering comfort in every spoonful. The delightful juxtaposition of the spices from the blackened seasoning against the luscious cream takes your taste buds on a journey like no other. Each bite has that comforting warmth perfect for chilly evenings or cozy family gatherings, making it a dish that feels like a warm hug.
Table of Contents
I first stumbled upon this creamy chowder during a family gathering where someone brought a version that knocked our socks off. From that moment, I was on a mission to recreate it at home. The fusion of textures—creamy, hearty, and slightly smoky—has captivated not only my taste but also the hearts of my loved ones. Trust me when I say, this chowder is not just a recipe; it’s an experience waiting to happen. Ready to impress your friends and family? Let’s whip up some Creamy Blackened Salmon Chowder that will make mealtime memorable!
Why You’ll Love This Recipe
- Simple & Quick: Ready in under an hour, this dish is perfect for busy weeknights.
- Irresistible Flavor: The blackened seasoning adds a smoky depth while the creaminess keeps it all balanced.
- Eye-Catching Appeal: The vivid colors of the ingredients make this chowder as beautiful as it is tasty.
- Flexible Serving: Perfect as a standalone meal or as a starter for a dinner party.
- Diet-Friendly Options: Feel free to swap in nearby dietary needs with veggie broth or alternative proteins!
Ingredients You’ll Need
- 1 lb. wild-caught sockeye salmon: Using fresh, wild-caught salmon elevates the flavor and quality of your chowder. Feel free to substitute with farmed salmon if that’s what you have on hand.
- 2 tbsps extra virgin olive oil: Rich in flavor, this oil helps to achieve that beautiful blackened crust on the salmon.
- 1 tablespoon blackened seasoning: You can either make this at home with spices you already have or grab a pre-made jar from the store for convenience.
- 1 tablespoon raw honey, organic: Just a touch of sweetness from organic honey perfectly balances the heat of the spices.
- 2 garlic cloves, whole or minced: Garlic adds a fragrant, savory depth that complements the salmon beautifully.
- 1 tablespoon extra virgin olive oil: This is for sautéing the onions and garlic, bringing out their flavors.
- ½ red onion, chopped: Red onions add a mild sweetness and color that enhances the chowder’s complexity.
- 4 garlic cloves, minced: A generous amount of minced garlic infuses the dish with its rich flavor.
- 1 teaspoon blackened seasoning: Additional seasoning used in the chowder helps meld all the flavors together.
- 1 teaspoon smoked paprika: This spice provides depth of flavor and a subtle, smoky note.
- Sea salt, to taste: Essential for enhancing all the flavors – start with a little and adjust as desired.
- 4 tbsps organic all-purpose flour: This thickens the chowder and gives it a creamy texture.
- 1 (16 oz.) package potato gnocchi: These little pillows will elevate your chowder. Alternatively, you can use cubed yukon or russet potatoes.
- 3 cups frozen corn: Sweet corn adds a delightful pop of flavor and texture.
- 4 cups organic chicken stock or bone broth: The base of the chowder, you can substitute with vegetable or seafood stock if preferred.
- 1 ½ cups organic heavy cream: This is what makes your chowder luxuriously creamy.
- 1 cup organic sharp cheddar, shredded: Sharp cheddar adds a zingy flavor to the dish.
- 1 cup organic mild cheddar, shredded: Milder cheddar balances the sharpness for a luscious finish.
- Roasted jalapeños, sliced: For those who love an extra kick, adding roasted jalapeños will bring the heat.
- Roasted corn: It can be added as a topping for a bit of extra texture.
- Shredded blackened salmon: This topping not only looks gorgeous but enhances the fish flavor.
- Chopped scallions (aka green onions): Fresh scallions add a bright, crisp note.
- Fresh thyme sprigs: These fresh herbs elevate the flavor of the soup and provide a pop of color.
How to Make Creamy Blackened Salmon Chowder
- Preheat your oven: Set it to 400 degrees Fahrenheit and line a small baking sheet with foil paper for easy cleanup.
- Prepare the salmon: Season your rinsed and patted dry salmon with 2 tbsps extra virgin olive oil, 1 tablespoon blackened seasoning, 1 tablespoon raw honey, and 2 whole garlic cloves. Rub all these ingredients thoroughly onto the salmon until coated. Place it on the baking sheet and roast on the top rack for 15-20 minutes or until the salmon flakes easily with a fork.
- Shred the salmon: Once the salmon is cooked, carefully use two forks to gently pull the flesh apart into large chunks. Reserve a few tablespoons of this shredded salmon for garnishing later.
- Sauté the aromatics: In a medium-sized Dutch oven pot over medium-high heat, add 1 tablespoon extra virgin olive oil. Once heated, toss in the ½ chopped red onion and 4 minced garlic cloves. Sauté until they become translucent and fragrant, about 1-2 minutes.
- Add the seasonings and gnocchi: Stir in 1 teaspoon blackened seasoning, 1 teaspoon smoked paprika, and the gnocchi or cubed potatoes, ensuring everything is well combined. Next, add 4 tbsps organic all-purpose flour and stir again to coat everything.
- Pour in the liquids: Gradually add 4 cups chicken stock, stirring frequently to avoid lumps until the mixture thickens. Follow this by adding 1 ½ cups organic heavy cream, 3 cups frozen corn, and the shredded salmon, mixing thoroughly.
- Simmer it down: Allow the chowder to simmer for about 10-12 minutes until the gnocchi is cooked through, floats to the top, and is tender.
- Melt in the cheese: Stir in 1 cup organic sharp cheddar and 1 cup organic mild cheddar until melted, creating a rich and creamy texture. Let it simmer for an additional 1-2 minutes.
- Serve and garnish: Ladle into prepared bowl(s) and top with the reserved shredded salmon, roasted corn, jalapeños, chopped scallions, or fresh thyme sprigs. Enjoy with a side of garlic bread or a salad if you wish.
Storing & Reheating
To store, allow the chowder to cool to room temperature, then place it in an airtight container. It will keep in the fridge for about 3-4 days. For longer storage, consider freezing it in heavy-duty freezer bags for up to 3 months. When you’re ready to enjoy it again, simply reheat on the stovetop over medium heat, stirring occasionally for about 10-15 minutes or until warmed through. Keep in mind that the texture might thicken slightly upon chilling, so adding a splash of chicken stock or cream during reheating will refresh the chowder’s consistency.
Chef’s Helpful Tips
- Avoid overcooking your salmon; just until it flakes apart perfectly is key for the best texture.
- If you’re using frozen gnocchi, there’s no need to thaw it first; it will cook beautifully in the chowder.
- To amplify flavors, consider adding a splash of white wine during the simmering step.
- Feel free to make this in advance; flavors develop beautifully overnight in the refrigerator.
- Adjust the heat level of the chowder by increasing or decreasing the amount of blackened seasoning and jalapeños you use.
There’s something inherently comforting about a bowl of rich, creamy soup, and this chowder checks all the boxes—from vibrant flavors to an inviting aroma wafting through your kitchen. Don’t shy away from making this your own—experiment with ingredients, textures, and toppings. Whether it’s a weeknight dinner or a cozy weekend meal, this chowder is always ready to shine on your table. So gather your loved ones, fill your bowls, and savor every delicious bite!
Recipe FAQs
Can I use different types of fish for this chowder?
Absolutely! While sockeye salmon is recommended for its rich flavor, feel free to substitute with other fish like Arctic char or even shrimp for a delightful twist.
How can I make this recipe gluten-free?
To make this chowder gluten-free, simply replace the 4 tbsps organic all-purpose flour with a gluten-free flour blend or cornstarch, adjusting accordingly to achieve the same creamy texture.
Can I make this in advance?
Yes! You can prep this chowder a day ahead of time. The flavors deepen overnight. Just be sure to cool it completely before storing it in the fridge, and reheat gently on the stove when ready to serve.
What should I serve with this chowder?
This chowder pairs wonderfully with garlic bread or a fresh salad. You could also serve it with rice for a heartier meal option.
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📖 Recipe Card
Creamy Blackened Salmon Chowder
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Baking
- Cuisine: American
Description
This Creamy Blackened Salmon Chowder is bursting with flavor, featuring wild-caught salmon, tender gnocchi, and a creamy base. Perfect for a quick dinner or a comforting meal!
Ingredients
- 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
Instructions
- Preheat the oven to 400°F and prepare a small baking sheet with foil.
- Season the salmon with olive oil, blackened seasoning, raw honey, and whole garlic cloves, ensuring it is well-coated.
- Place the salmon on the baking sheet and roast for 15-20 minutes, or until cooked through and can be flaked easily.
- Once done, remove from the oven and shred the salmon using two forks into large chunks, reserving some for topping if desired.
Notes
The roasted jalapeños added at the end can enhance flavor and spice, adjust according to preference.
For a vegetarian option, consider substituting the salmon with a hearty vegetable-based protein.
This chowder can be stored in the fridge for up to 3 days; just reheat before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 100mg
