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.

Nutrition

Serving Size: 1 bowl
Calories: 530
Sugar: 4g
Sodium: 800mg
Fat: 32g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 25g
Cholesterol: 100mg