Creamy Blackened Salmon Chowder
Creamy Blackened Salmon Chowder is a harmonious blend of flavors and textures that brings warmth to the heart and comfort to the soul. With its smooth, creamy base infused with smoky spices from blackened salmon, each spoonful is a delightful balance of richness and zest. This chowder isn’t just a dish; it’s an experience that beautifully marries tender salmon and hearty gnocchi with vibrant veggies, making it feel like a warm hug on a chilly evening.
Table of Contents
I first discovered this captivating chowder during a family gathering, where the smoky scent of blackened fish wafted through the air, promising a mouthwatering meal. The moment I took my first spoonful, I knew it was something special. With simple ingredients and a comforting cooking method, this recipe has become a staple in my kitchen. It’s easy to whip up on busy weeknights or serve proudly at dinner parties. I can heartily promise that once you try this creamy dish, it might just claim a permanent spot in your recipe repertoire.
Why You’ll Love This Recipe
- Simple & Quick: This chowder comes together in about 30 minutes, perfect for weeknight dinners.
- Irresistible Flavor: The blackened seasoning brings depth and a hint of spice, perfectly complementing the creamy base.
- Eye-Catching Appeal: The vibrant colors from the corn and salmon make this dish visually stunning.
- Flexible Serving: Serve it as a warm starter or a hearty main course, ideal for casual gatherings or special occasions.
- Diet-Friendly Options: Easily adaptable to be gluten-free or dairy-free by swapping out key ingredients.
Ingredients You’ll Need
- 1 lb. wild-caught sockeye salmon: This flavorful fish holds up beautifully in chowder while providing healthy omega-3 fatty acids. Wild-caught offers a superior flavor, but farmed options can work as well.
- 2 tbsps extra virgin olive oil: This oil adds richness and serves as the perfect medium to cook the salmon and aromatics.
- 1 tablespoon blackened seasoning: Whether homemade or store-bought, this spice blend infuses the salmon with a smoky kick.
- 1 tablespoon raw honey, organic: The sweetness from the honey balances the spices and enhances the salmon’s flavor.
- 2 garlic cloves, whole or minced: Garlic adds aromatic warmth and depth to the chowder.
- 1 tablespoon extra virgin olive oil: A little extra for cooking the onions and garlic adds more flavor.
- ½ red onion, chopped: This onion variety provides a mild sweetness that pairs beautifully with the dish.
- 4 garlic cloves, minced: More garlic for that beautiful aromatic base!
- 1 teaspoon blackened seasoning: A touch more to ensure each flavor pops through in the chowder.
- 1 teaspoon smoked paprika: This enhances the smoky profile, reinforcing the blackened effect.
- Sea salt, to taste: Essential for balancing flavors and enhancing all the ingredients.
- 4 tbsps organic all-purpose flour: Helps to thicken the chowder, making it creamy and rich.
- 1 (16 oz.) package potato gnocchi: These little dumplings add heartiness; feel free to substitute with chopped Yukon or russet potatoes if you prefer.
- 3 cups frozen corn: This adds sweetness and texture to the chowder. Fresh corn also works wonderfully during the summer months!
- 4 cups organic chicken stock or bone broth: This serves as the chowder’s base, giving it rich flavor. Vegetable or seafood stock can be substituted according to preference.
- 1 ½ cups organic heavy cream: This is what makes the chowder luxuriously creamy and indulgent.
- 1 cup organic sharp cheddar, shredded or freshly-grated: Sharp cheddar brings depth and flavor to the chowder.
- 1 cup organic mild cheddar, shredded or freshly-grated: It adds creaminess without overwhelming the other flavors—mixing cheeses can add complexity!
- Roasted jalapeños, sliced: For an extra spicy kick, these can be adjusted based on preference.
- Roasted corn: A delightful garnish that adds texture and bursts of sweetness.
- Shredded blackened salmon: Essential for topping the chowder, reinforcing the star ingredient.
- Chopped scallions (aka green onions): These add freshness and a mild onion flavor.
- Fresh thyme sprigs: They elevate the dish with herbal notes that are simply divine.
How to Make Creamy Blackened Salmon Chowder
- Preheat the Oven: Start by preheating your oven to 400 degrees Fahrenheit. Line a small baking sheet with foil paper for easy cleanup.
- Prepare the Salmon: Rinse and pat dry your 1 lb. sockeye salmon. Rub it with 2 tbsps of extra virgin olive oil, 1 tablespoon of blackened seasoning, 1 tablespoon of raw honey, and 2 whole garlic cloves (either whole or minced). Place the salmon skin-side down on the baking sheet and roast it on the top rack for 15-20 minutes, until it’s fully cooked and flakes apart gently with a fork.
- Shred the Salmon: Once it’s cooked, pull the salmon apart using two forks until it’s roughly shredded into large chunks, setting some aside for garnish.
- Sauté Aromatics: In a medium-sized Dutch oven over medium-high heat, add 1 tablespoon of extra virgin olive oil when hot. Toss in the chopped ½ red onion and 4 minced garlic cloves. Sauté until the onion turns translucent and fragrant, around 1-2 minutes.
- Combine Spices and Gnocchi: Stir in 1 teaspoon of blackened seasoning and 1 teaspoon of smoked paprika, mixing until evenly coated. Add your gnocchi (or cubed potatoes) and stir well before incorporating 4 tbsps of organic all-purpose flour, ensuring everything is well mixed.
- Add Stock and Cream: Gradually pour in 4 cups of chicken stock, stirring frequently to avoid clumping until thickened. Then add 1 ½ cups of organic heavy cream, 3 cups of frozen corn, and your shredded salmon, mixing until well combined. Allow it to simmer for about 10-12 minutes or until the gnocchi is tender and floats to the top.
- Melt the Cheeses: Stir in both 1 cup of sharp cheddar and 1 cup of mild cheddar until they melt into the chowder and create a rich, creamy texture. Simmer for 1-2 more minutes.
- Serve & Garnish: Remove from heat and serve hot in bowls, topping each serving with additional shredded salmon, roasted corn, sliced jalapeños, chopped scallions, and fresh thyme sprigs. Pair with garlic bread or a fresh salad for a complete meal.
Storing & Reheating
Store leftover chowder in an airtight container in the refrigerator for up to three days. To freeze, portion it into freezer-safe containers, ensuring you leave some space for expansion, and store for up to three months. When reheating, gently warm it in a pot over low heat, stirring occasionally, until heated through—about 10-15 minutes. Just a heads-up, the texture may change slightly, so add a splash of cream or broth to refresh the chowder if it thickens too much.
Chef’s Helpful Tips
- Avoid overcooking the salmon; it should flake easily but remain moist. Remove it from the oven before it looks fully cooked, as it continues to cook outside the oven.
- For a richer flavor, let the chowder simmer longer—just be cautious about excess evaporation; add more broth as needed.
- If using gnocchi, check the package instructions for boiling or cooking times, as they differ by brand.
- Feel free to play around with the seasonings to suit your taste, adding more heat or different herbs for a personal twist.
- This chowder can be made ahead of time; the flavors meld beautifully overnight, enhancing the overall taste.
Creamy Blackened Salmon Chowder is not just a recipe; it’s an invitation to savor a comforting and flavorful meal. Whether shared with family or enjoyed solo, this chowder brings warmth and satisfaction with every bite. Don’t hesitate to experiment with ingredients or toppings to make it truly yours—enjoy the process and indulge your taste buds!
Recipe FAQs
How can I make this chowder dairy-free?
You can substitute the heavy cream with coconut milk or a dairy-free cream alternative. For the cheese, there are several plant-based cheese products available that melt well, or you can skip it entirely!
Can I use fresh corn instead of frozen?
Absolutely! If you have fresh corn available, use it for an even sweeter flavor. Simply cut it off the cob and add it during the last few minutes of cooking to ensure it retains its crispness.
What can I use instead of gnocchi?
If you’re not a fan of gnocchi, you can replace it with 2 medium peeled and chopped Yukon or russet potatoes. Just make sure to adjust the cooking time until the potatoes are tender.
Is this soup freeze-friendly?
Yes! This chowder freezes well, but the texture may change slightly upon reheating. You can restore its creaminess by adding a little extra cream or stock while reheating.
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📖 Recipe Card
Creamy Blackened Salmon Chowder
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This Creamy Blackened Salmon Chowder is a delightful blend of flavors with wild-caught salmon, corn, and rich cheeses, making it an ideal quick and satisfying meal.
Ingredients
- 1 lb. wild-caught sockeye salmon
- 2 tbsps extra virgin olive oil
- 1 tablespoon blackened seasoning
- 1 tablespoon raw honey
- 2 garlic cloves
- 1 tablespoon extra virgin olive oil
- ½ red onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon blackened seasoning
- 1 teaspoon smoked paprika
- sea salt, to taste
- 4 tbsps organic all-purpose flour
- 1 (16 oz.) package potato gnocchi
- 3 cups frozen corn
- 4 cups organic chicken stock
- 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
- 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 garlic cloves, ensuring it is well-coated.
- Place the salmon on the baking sheet and roast for 15-20 minutes until fully cooked and flaky.
- Once cooked, pull the salmon apart gently using two forks until shredded and set aside, reserving some for topping if desired.
Notes
This chowder is versatile; you can substitute the gnocchi with chopped potatoes.
Feel free to use any variety of cheese you prefer for a different flavor profile.
Make sure the salmon is fully cooked by checking that it flakes easily.
Nutrition
- Serving Size: 1 bowl
- Calories: 590
- Sugar: 3g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 123mg
