Creamy Blackened Salmon Chowder is a delightful blend of rich textures and vibrant flavors. This chowder brings together succulent pieces of salmon, perfectly seasoned to create that iconic blackened crust, joining forces with the creamy broth to create a comforting dish that’ll take your weeknight dinners to a whole new level. The warmth of spices, coupled with the creaminess of the chowder, makes each spoonful an absolute joy. Trust me, once you try this, you’ll wonder how you ever lived without it.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Creamy Blackened Salmon Chowder
Recipe FAQs
Creamy Blackened Salmon Chowder

The first time I made this recipe, I had a bounty of salmon from a fishing trip and wanted to create something new with it. I stumbled upon the concept of blackened fish and just knew it would be the star of my chowder. After adjusting the original recipe with some personal touches, I created a dish that not only warmed my soul but also left my taste buds dancing! Now, it’s the go-to comfort food in my household, perfect for those chilly evenings or any time you crave something hearty yet elegant. You’re going to love how easy it is to prepare this creamy blackened salmon chowder, making it a centerpiece that everyone will gather around.

Why You’ll Love This Recipe

Simple & Quick: In just 30 minutes, you’ll be savoring this mouthwatering chowder!
Irresistible Flavor: Dive into the harmonious balance of spices and cream, a treat for your taste buds.
Eye-Catching Appeal: The vibrant colors and textures in this chowder are sure to impress your dinner guests.
Flexible Serving: Enjoy it as a main course for dinner or a cozy lunch, perfect for any occasion.
Diet-Friendly Options: Consider swapping ingredients to make it gluten-free or dairy-free if needed!

Ingredients You’ll Need

1 lb. wild-caught sockeye salmon: Optimal for its rich flavor and texture, it’s a favorite among chowder enthusiasts.
2 tbsps extra virgin olive oil: Used to season and roast the salmon beautifully.
1 tablespoon blackened seasoning: Feel free to use either homemade or store-bought; it’s what brings the essential zing!
1 tablespoon raw honey: Adds a touch of natural sweetness, balancing the spices perfectly.
2 garlic cloves, whole or minced: For a burst of flavorful goodness—fresh is always best!
1 tablespoon extra virgin olive oil: Another dash for sautéing those flavors upfront.
½ red onion, chopped: Sweet and aromatic, a wonderful base for your soup.
4 garlic cloves, minced: Intensifies the overall flavor; you can never have enough garlic!
1 teaspoon blackened seasoning: Enhances soup flavor, adhering perfectly to the sautéed onions.
1 teaspoon smoked paprika: Brings warmth and depth—it’s the unsung hero here!
Sea salt, to taste: Always adjust seasoning according to your palate.
4 tbsps organic all-purpose flour: For thickening the chowder, giving it that luscious creaminess.
1 (16 oz.) package potato gnocchi: These soft dumplings add delightful texture; you can substitute with cubed Yukon or russet potatoes if preferred.
3 cups frozen corn: Sweet and crunchy, it adds dimension to the chowder.
4 cups organic chicken stock or bone broth: Base of the soup, but feel free to use veggie or seafood stock if you want to customize the flavors!
1 ½ cups organic heavy cream: This is what makes your chowder ultra-rich and creamy.
1 cup organic sharp cheddar, shredded: For a sharp kick of flavor that melds beautifully.
1 cup organic mild cheddar, shredded: Balances the sharpness; cheese lovers will appreciate this!
Roasted jalapeños: For those who like it spicy, these add a thoughtful kick.
Roasted corn: Extra texture and sweetness, making the chowder more appealing.
Shredded blackened salmon: Optional garnish, it adds visual flair and is so tasty.
Chopped scallions (aka green onions): Fresh and colorful, they provide a lovely crunch and brightness.
Fresh thyme sprigs: Perfect for a bit of herbaceous freshness.

How to Make Creamy Blackened Salmon Chowder

Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit, lining a small baking sheet with foil paper to catch any drips.
Prepare the Salmon: Take your rinsed and patted dry salmon and coat it with 2 tablespoons of olive oil, 1 tablespoon of blackened seasoning, 1 tablespoon of raw honey, and the whole garlic cloves. Ensure the salmon is evenly coated and place it on the baking sheet. Roast the salmon for 15-20 minutes on the top rack until fully cooked; the flesh should flake apart easily when touched gently.
Shred the Salmon: Once cooked, remove the salmon from the oven and gently pull apart using two forks until it’s roughly shredded into large chunks. Set aside, saving a few tablespoons for garnish if desired.
Sauté the Vegetables: In a medium-sized Dutch oven, add 1 tablespoon of olive oil over medium-high heat. Once heated, add the chopped red onion and minced garlic. Sauté until translucent and fragrant, about 1-2 minutes.
Mix in Seasoning and Gnocchi: Add in the remaining blackened seasoning and smoked paprika. Toss in the 16 oz. package of potato gnocchi, stirring until everything is well-coated. Sprinkle in 4 tablespoons of organic all-purpose flour and stir again.
Add the Broth and Cream: Pour in 4 cups of organic chicken stock (or your broth of choice), stirring frequently to avoid lumps until the mixture thickens. Then, stir in the 1 ½ cups of organic heavy cream, 3 cups of frozen corn, and the shredded salmon—mix it all up!
Finish with Cheeses: Allow the chowder to simmer for about 10-12 minutes or until the gnocchi floats and becomes tender. Stir in both types of cheddar cheese until melted and the soup becomes creamy. Let it bubble for another minute or two.
Serve and Garnish: Remove from heat and serve immediately in prepared bowls, topping each with reserved shredded salmon, roasted corn, sliced roasted jalapeños, chopped scallions, and fresh thyme sprigs. Pair it with garlic bread or a leafy salad for a complete meal!

Storing & Reheating

If you have any leftovers (though unlikely!), let the chowder cool and store it in an airtight container in the fridge for up to 3 days. You can freeze this chowder too—just make sure you use a freezer-safe container. It should hold up to 3 months in the freezer. When you’re ready to enjoy it again, reheat on the stovetop over medium heat until warmed through, stirring occasionally. Just note that the texture may alter slightly after freezing, so adding a splash of cream when reheating can help restore its creamy consistency.

Chef’s Helpful Tips

Be careful not to over-roast the salmon; check for doneness around the 15-minute mark.
For added depth of flavor, feel free to incorporate other herbs and spices into the chowder.
If using potatoes instead of gnocchi, make sure to cube them small to cook through quickly.
Keep the chowder covered during simmering to enhance flavor concentration.
Consider making the chowder a day ahead, as letting it sit enhances the flavors!

Creamy Blackened Salmon Chowder is a symphony of flavors that promises to bring warmth and comfort with every spoonful. With its creamy base, spicy undertones, and bursts of sweetness from the corn, this chowder masterfully balances everything it offers. Don’t hesitate to try out variations with different cheeses or veggies, making it truly your own. Gather your loved ones, serve up this dish, and watch everyone come back for seconds (or thirds!). Enjoy this delightful recipe that may very well become a new staple in your culinary repertoire.

Recipe FAQs

Can I substitute the salmon with another type of fish?

Absolutely! While sockeye salmon is recommended for its flavor, you can substitute it with other firm fish like trout or halibut. Just ensure they’re cooked until flaky.

How do I make this chowder gluten-free?

Substituting the all-purpose flour with a gluten-free flour blend or cornstarch can make this chowder entirely gluten-free. Just thicken the broth gradually to your preferred consistency.

Can I make this recipe dairy-free?

Certainly! You can use coconut cream or a dairy-free heavy cream alternative, and nutritional yeast can add that cheesy flavor in place of the cheddar cheese.

How can I make this chowder spicier?

For an extra kick, add more roasted jalapeños or a pinch of cayenne pepper while cooking. You could also use a spicier blackened seasoning if desired.

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