Creamy Blackened Salmon Chowder is a delightful twist on traditional chowder that combines rich flavors and creamy textures. Picture a bowl of warmth filled with tender chunks of wild-caught sockeye salmon, perfectly seasoned with a blackened spice blend. The chowder also features tender potato gnocchi and sweet corn swimming in a velvety cream broth that warms you from the inside out. It’s the perfect dish for a cozy dinner at home, offering an inviting aroma that fills your kitchen and a taste that keeps you coming back for more.

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 discovered this Creamy Blackened Salmon Chowder on a chilly evening when I craved something comforting yet different. With elements of spice offsetting the creamy base, it left me wondering why I hadn’t made chowder like this sooner! This recipe is not only visually appealing but also a breeze to whip up, making it ideal for home cooks of all skill levels. I can’t wait to share how to bring this delightful dish to your table.

Why You’ll Love This Recipe

Simple & Quick: This chowder comes together in about 30 minutes, perfect for a weeknight dinner ethos.
Irresistible Flavor: The blackened seasoning adds a zesty punch that beautifully complements the creaminess of the chowder.
Eye-Catching Appeal: The contrasting colors of salmon, gnocchi, and bright corn make this dish not just delicious but stunning to serve.
Flexible Serving: Great for any occasion — be it a hearty family meal or a cozy gathering with friends.
Diet-Friendly Options: Easily make it gluten-free by opting for a suitable flour and replacing gnocchi with an alternative.

Ingredients You’ll Need

1 lb. wild-caught sockeye salmon: Freshness is key here, offering a rich flavor and firm texture that’s perfect for chowder.
2 tbsps extra virgin olive oil: Adds a luscious mouthfeel and helps in seasoning the salmon.
1 tablespoon blackened seasoning: A homemade blend or store-bought spice mix that infuses the salmon with a bold taste.
1 tablespoon raw honey: A touch of natural sweetness to balance the spiciness of the seasoning.
2 garlic cloves, whole or minced: Brings aromatic depth to the dish; using whole clove for roasting enhances the garlic’s sweetness.
1 tablespoon extra virgin olive oil: For sautéing the onions and garlic until fragrant.
½ red onion, chopped: Adds a mild onion flavor and beautiful color.
4 garlic cloves, minced: For deeper flavor; finely minced garlic lends its essence seamlessly into the chowder.
1 teaspoon blackened seasoning: Another dash to enhance the chowder’s flavor profile as it simmers.
1 teaspoon smoked paprika: Infuses a warm, smoky taste reminiscent of bars and BBQ.
Sea salt, to taste: Enhances the overall flavor; adjust based on preference.
4 tbsps organic all-purpose flour: Helps thicken the chowder without clumping for a smooth consistency.
1 (16 oz.) package potato gnocchi: These little pillows of pasta add heartiness; you can also use chopped Yukon or Russet potatoes if preferred.
3 cups frozen corn: Sweet corn elevates each bite with its natural sweetness.
4 cups organic chicken stock or bone broth: The base of this chowder; can be swapped with veggie or seafood stock for different flavors.
1 ½ cups organic heavy cream: Provides a rich, luxurious creaminess you’ll crave.
1 cup organic sharp cheddar, shredded: Melts beautifully and adds a sharp tang.
1 cup organic mild cheddar, shredded: Balances the sharper cheddar and adds creaminess; feel free to experiment with your cheese choices!
Roasted jalapeños, sliced: For garnish, these add a smoky heat that elevates the flavors.
Roasted corn: Another layer of corn goodness, giving texture to the top of your chowder.
Shredded blackened salmon: Keeps the salmon flavor in every bite; it’s visually appealing and delicious.
Chopped scallions (green onions): Brightens the dish with color and adds a bit of fresh crunch.
Fresh thyme sprigs: Offers a touch of herbal aroma; a beautiful garnish too!

How to Make Creamy Blackened Salmon Chowder

Preheat the oven: Start by preheating your oven to 400°F and lining a small baking sheet with foil paper.
Season the salmon: Rinse the salmon and pat it dry. Rub it with the olive oil, blackened seasoning, raw honey, and whole garlic cloves until well coated. Place the salmon on the baking sheet and roast it on the top rack for about 15-20 minutes, or until it flakes apart easily with a fork.
Shred the salmon: Once done, remove the salmon from the oven. Using two forks, gently pull the flesh apart into large chunks. Set aside, saving a few tablespoons of shredded salmon for topping later if desired.
Create the chowder base: In a medium-sized Dutch oven over medium-high heat, add 1 tablespoon of olive oil. When hot, toss in the chopped red onion and minced garlic. Sauté them until they become translucent and fragrant, around 1-2 minutes. Then, add the blackened seasoning, smoked paprika, and gnocchi (or cubed potatoes), ensuring everything is evenly coated. Stir in the flour and combine well.
Add stock and cream: Pour in the chicken stock while stirring to avoid clumps. Allow this to thicken slightly before adding in the heavy cream, frozen corn, and shredded salmon, mixing it all together. Let everything simmer for about 10-12 minutes until the gnocchi are fully cooked and tender.
Melt the cheeses: Sprinkle in the shredded sharp and mild cheddar cheeses. Stir until everything is creamy, and the cheese has melted into the chowder. Let it simmer for an additional 1-2 minutes to meld the flavors together.
Serve it up: Remove from heat and serve immediately in prepared bowls. Top with any reserved shredded salmon, roasted corn, jalapeños, chopped scallions, or fresh thyme sprigs. This chowder is extra comforting when paired with garlic bread or a light salad.
Bon Appetit!

Storing & Reheating

To store, let the Creamy Blackened Salmon Chowder cool down before transferring it to an airtight container. Refrigerate it for up to 3-4 days. If you choose to freeze it, use a freezer-safe container, and it will last for up to 3 months. When reheating, gently warm it on the stove over medium-low heat, stirring frequently until heated through. Keep in mind that the texture may change slightly after freezing, so a splash of cream can help restore its creamy consistency.

Chef’s Helpful Tips

Avoid overcooking the salmon; it can become dry. Roast until just cooked through, then shred.
Let your olive oil get hot before adding garlic and onions to maximize flavor.
Stir the chowder regularly to prevent clumping when adding flour and stock.
If the chowder thickens too much, a bit of broth or water can help achieve your desired consistency.
Consider adding fresh herbs like dill or parsley for an extra flavor kick.

Creamy Blackened Salmon Chowder is a unique and hearty dish that melds comfort with impressive flavor. The smoky spices dance beautifully with the creaminess of the soup, leaving you and your loved ones comforted and satisfied. Don’t hesitate to play around with the ingredients; add different veggies or adjust spices to your liking. Enjoy this chowder with a warm smile, and it just might become a new favorite in your home!

Recipe FAQs

Can I use another type of fish for this chowder?

Absolutely! While wild-caught sockeye salmon provides rich flavors, you can experiment with other fish like cod, mahi-mahi, or even shrimp. Just adjust cooking times accordingly, as different fish have varying cooking requirements.

What can I use if I can’t find gnocchi?

If gnocchi isn’t available, you can substitute it with peeled and chopped Yukon or Russet potatoes. Alternatively, you can use small pasta shapes like orzo or even rice for a delightful twist.

How can I make this chowder gluten-free?

To make the chowder gluten-free, replace the all-purpose flour with a gluten-free flour blend. Additionally, ensure your gnocchi is labeled gluten-free, or swap it with gluten-free pasta or potatoes.

How do I store leftovers?

For the best results, store leftover chowder in an airtight container in the refrigerator for up to 3-4 days. If freezing, use a freezer-safe container and enjoy it within 3 months for the best flavor and texture.

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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: Soup
Method: Baking
Cuisine: American

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Description

This creamy blackened salmon chowder offers irresistible flavors with wild-caught sockeye salmon, sweet corn, and a hint of smokiness. It’s an easy, comforting meal that brings warmth on chilly days, making it an excellent choice for a quick dinner or a healthy lunch.

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
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.
Coat the rinsed and patted dry salmon with olive oil, blackened seasoning, raw honey, and garlic cloves; make sure it's fully covered.
Place the salmon on the baking sheet and roast for 15-20 minutes until fully cooked and flakes apart easily.
After roasting, use two forks to shred the salmon into large chunks and set aside, reserving a few tablespoons for topping if desired.

Notes

Opt for wild-caught salmon for the best flavor and texture.
You can substitute gnocchi with peeled and chopped yukon or russet potatoes for a different texture.
Adjust the seasoning to your taste, adding more blackened seasoning if you prefer a spicier chowder.