Creamy Blackened Salmon Chowder is the perfect comforting dish for any day of the week. With its rich flavors and creamy texture, this chowder is a delightful mix of smoky, savory, and sweet elements that come together to create a satisfying meal. The blackened salmon provides a robust flavor that complements the velvety broth, while the fresh veggies and tender gnocchi make it feel hearty and wholesome.

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

One of the best things about this recipe is how easy it is to make, which means you can whip it up for a cozy family dinner or impress your guests with minimal effort. It’s as enjoyable on a chilly evening as it is comforting after a long day. I remember the first time I made this chowder; the aroma filled my kitchen, and my family couldn’t wait to dig in. I guarantee that once you try this Creamy Blackened Salmon Chowder, it will become a favorite in your cooking repertoire!

Why You’ll Love This Recipe

Simple & Quick: You can have this chowder ready in about 30 minutes.
Irresistible Flavor: A delightful combination of blackened seasoning and fresh ingredients creates a unique taste.
Eye-Catching Appeal: The vibrant colors from the salmon and vegetables make it visually stunning.
Flexible Serving: Perfect for casual lunches or elegant dinners alike.
Diet-Friendly Options: Can easily be adapted for gluten-free diets with the right noodles.

Ingredients You’ll Need

1 lb. wild-caught sockeye salmon: The star of your chowder! Sockeye is flavorful and perfect for blackening.
2 tbsps extra virgin olive oil: This oil adds depth and richness to the dish.
1 tablespoon blackened seasoning: Use homemade or your favorite store-bought blend—it gives the salmon that distinct smoky flavor.
1 tablespoon raw honey, organic: Just a touch of sweetness balances the spices beautifully.
2 garlic cloves, whole or minced: Adds a wonderful aroma and warmth to the dish.
1 tablespoon extra virgin olive oil: For sautéing aromatics and building flavor in your chowder.
½ red onion, chopped: Sweet and slightly pungent, it contributes to the foundation of flavor.
4 garlic cloves, minced: More garlicky goodness to amp up the flavor.
1 teaspoon blackened seasoning: This will enhance the chowder’s flavor profile.
1 teaspoon smoked paprika: For additional smokiness that complements the blackened salmon.
Sea salt, to taste: Essential for elevating the overall flavor.
4 tbsps organic all-purpose flour: Helps thicken the chowder for a creamy texture.
1 (16 oz.) package potato gnocchi: These little dumplings add a lovely chewiness; feel free to substitute with chopped potatoes.
3 cups frozen corn: Sweet corn adds pops of flavor and texture.
4 cups organic chicken stock or bone broth: Use for a richer taste or substitute with veggie or seafood stock if preferred.
1 ½ cups organic heavy cream: Creates a luscious, creamy consistency.
1 cup organic sharp cheddar, shredded: The sharpness of the cheese adds complexity.
1 cup organic mild cheddar, shredded: Balances out the sharpness, creating a perfectly creamy texture.
Roasted jalapeños, sliced: Add a spicy kick for those who love heat.
Roasted corn: As a topping, it enhances the dish’s sweetness.
Shredded blackened salmon: Use this for garnish and extra flavor.
Chopped scallions (aka green onions): Fresh, crunchy texture and brightness.
Fresh thyme sprigs: Adds an aromatic note and looks pretty on top.

How to Make Creamy Blackened Salmon Chowder

Preheat the Oven: Start by setting your oven to 400 degrees Fahrenheit, then line a small baking sheet with foil. This helps with easy cleanup later!
Season the Salmon: Take your rinsed and patted dry sockeye salmon, drizzle with 2 tablespoons of extra virgin olive oil, and sprinkle with 1 tablespoon of blackened seasoning, 1 tablespoon of raw honey, and add the whole garlic cloves. Rub all of these ingredients into the salmon until it’s well coated.
Roast the Salmon: Place the seasoned salmon on the baking sheet and roast on the top rack for about 15-20 minutes. The salmon should flake easily when touched—this means it’s cooked through.
Shred the Salmon: Remove the salmon from the oven and, using two forks, gently pull apart the flesh into large chunks. Set aside a few tablespoons for topping, if desired.
Sauté the Aromatics: In a medium-sized Dutch oven pot over medium-high heat, add 1 tablespoon of olive oil. Once heated, toss in the chopped red onions and 4 minced garlic cloves. Sauté for about 1-2 minutes until they’re translucent and fragrant.
Combine Ingredients: Add in the 1 teaspoon of blackened seasoning, 1 teaspoon of smoked paprika, and the potato gnocchi (or cubed potatoes). Stir everything together, ensuring that it’s well coated. Sprinkle in 4 tablespoons of all-purpose flour and give it another good stir.
Add Liquid and Simmer: Pour in the 4 cups of chicken stock, stirring constantly to avoid lumps, and allow it to thicken. Mix in the 1 ½ cups of heavy cream, 3 cups of frozen corn, and the previously shredded salmon. Let it simmer for about 10-12 minutes, or until the gnocchi floats to the top and becomes tender.
Melt Some Cheese: Stir in both the shredded sharp and mild cheddar cheeses until they melt into the chowder, making it irresistibly creamy. Allow it to simmer for another 1-2 minutes for everything to meld together.
Serve Up: Remove from heat and serve immediately in prepared bowls. Top with the reserved shredded salmon, roasted corn, sliced jalapeños, chopped scallions, or fresh thyme sprigs. Enjoy it with a side of garlic bread or a fresh salad, if you like!
Bon Appétit!: You’re all set to savor this delicious chowder that will warm your heart and fill your belly.

Storing & Reheating

To store your leftover chowder, allow it to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to three days. If you’d like to freeze it, place it in a freezer-safe container for up to three months. When you’re ready to enjoy it again, reheat it gently on the stovetop over low heat, stirring often until warmed through. Keep in mind that the texture and flavor may vary slightly after freezing, so you might want to add a splash more cream or stock to freshen it up!

Chef’s Helpful Tips

Avoiding Lumps: When adding the flour, ensure you stir well to avoid any clumps as the liquid is added.
Fresh vs. Frozen: While frozen corn works wonderfully, fresh corn in season can add a sweet, juicy pop to your chowder!
Cheese Choices: Experiment with different cheeses for varying depths of flavor. Gouda or pepper jack can create a nice twist.
Control the Heat: Adjust the level of blackened seasoning to suit your taste; you can always start with less and add more as you go.
Make-Ahead: This chowder can be made in advance; just wait to add the cheese until you’re ready to serve for the best texture.

The Creamy Blackened Salmon Chowder is not only a feast for the taste buds but also a treat for the senses. As you savor each spoonful, feel free to play around with ingredients and tweak the recipe to cater to your palate. Share it with loved ones, and enjoy the warmth it brings to your table. What a delightful way to enjoy a hearty dish with a splash of creativity!

Recipe FAQs

Can I use another type of fish in this chowder?

Absolutely! While sockeye salmon gives it a fantastic flavor, you can use other types of fish like trout or even tilapia. Just adjust the cooking times as needed, depending on the texture and size of the fish.

How do I make this chowder gluten-free?

To adapt this recipe for a gluten-free diet, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Both will help thicken the chowder without compromising the flavor.

Is there a vegetarian version of this chowder?

Yes! You can easily make a vegetarian version by omitting the salmon entirely and using vegetable stock instead of chicken stock. You can add more vegetables like zucchini or spinach to enhance the flavors further.

What’s the best way to reheat leftover chowder?

The best way to reheat your chowder is on the stovetop over low heat. Stir occasionally until it’s warmed through. If it’s too thick, feel free to add a little cream or stock to reach your desired consistency.

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Creamy Blackened Salmon Chowder

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Author: Anna
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Baking
Cuisine: American

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Description

This Creamy Blackened Salmon Chowder delivers fantastic flavors with minimal prep. Loaded with tender salmon, creamy broth, and hearty gnocchi, it’s perfect for a cozy dinner that warms the soul.

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 prepare a small baking sheet with foil.
Coat the salmon with olive oil, blackened seasoning, raw honey, and garlic, ensuring it's fully covered.
Place salmon on the baking sheet and roast for 15-20 minutes until cooked through and flaking easily.
Once done, shred the salmon with forks into large chunks and set aside, saving some for topping if desired.