Creamy Blackened Salmon Chowder

If you’re a fan of rich, hearty soups that feel both comforting and full of flavor, this Creamy Blackened Salmon Chowder is about to become your new go-to. Think smoky, spicy blackened salmon paired with a creamy, velvety broth filled with tender potatoes and corn. Each bite is like a warm hug from the inside, with layers of flavor that make it anything but your average chowder. The blackened seasoning on the salmon brings just the right amount of heat and depth, while the creaminess of the chowder makes everything come together perfectly. Ready to dive in? Trust me, you’ll be licking the bowl clean.

Why You’ll Love Creamy Blackened Salmon Chowder

• Bold Flavor: The blackened salmon adds a smoky, spicy punch to the creamy chowder base, making this a chowder with real character.
• Comforting & Hearty: Loaded with tender potatoes, corn, and flaky salmon, this chowder is a filling, satisfying meal all on its own.
• Quick & Easy: While it tastes like it took all day, this recipe comes together in less than 40 minutes. Perfect for a weeknight dinner!
• Flavorful Base: A creamy broth seasoned with a hint of garlic, thyme, and a little bit of heat elevates this chowder to something special.
• Great for a Crowd: Whether you’re serving family or guests, this soup is sure to be a crowd-pleaser. Serve with a slice of crusty bread or a side salad for a full meal.

Ingredients

• Salmon: The star of the dish, seasoned and pan-seared to create the perfect balance of smoky and crispy edges.
• Olive Oil: For cooking the salmon and vegetables.
• Onion & Garlic: These create the savory base of the chowder and provide that aromatic flavor.
• Potatoes: Russet or Yukon Gold potatoes work best, giving the chowder its hearty texture.
• Corn: Sweet corn adds a touch of sweetness and texture to balance the creamy broth.
• Vegetable Broth: A light broth that allows the creaminess to shine through while adding a base flavor.
• Heavy Cream: For that velvety, smooth texture that makes this chowder feel luxurious.
• Blackened Seasoning: The perfect seasoning for the salmon. It’s a mixture of paprika, cayenne pepper, thyme, and garlic powder that gives the fish its smoky, spicy kick.
• Fresh Thyme & Parsley: For garnish and an added touch of fresh flavor.
• Salt & Pepper: To taste.

(Note: Full ingredient list, including measurements, is provided in the recipe card below.)

Instructions

Step 1: Blacken the Salmon

Heat a skillet over medium-high heat and add a drizzle of olive oil. While it’s heating, season the salmon fillets generously with blackened seasoning. Once the pan is hot, place the salmon in the skillet and cook for about 3-4 minutes per side, until the salmon is crispy on the outside and cooked through. Once done, remove from the skillet and set aside to cool before flaking it into chunks.

Step 2: Sauté the Vegetables

In the same skillet, add a little more olive oil if necessary and sauté the chopped onions and garlic until softened, about 3-4 minutes. Stir occasionally to avoid burning.

Step 3: Add the Potatoes & Corn

Add the diced potatoes to the skillet and stir to combine with the onions and garlic. Pour in the vegetable broth and bring the mixture to a boil. Lower the heat and let the potatoes simmer for about 10 minutes or until they are fork-tender.

Step 4: Make It Creamy

Once the potatoes are tender, stir in the heavy cream and corn. Let it simmer for another 5 minutes, allowing the soup to thicken and become creamy.

Step 5: Add the Salmon

Gently fold the flaked blackened salmon into the chowder and let it heat through for another 2-3 minutes. Stir carefully to keep the salmon intact.

Step 6: Season to Taste

Taste your chowder and add salt, pepper, and any additional seasoning you feel it needs.

Step 7: Serve & Garnish

Ladle the chowder into bowls and garnish with fresh thyme or parsley. Serve with a side of crusty bread for dipping and enjoy!

Nutrition Facts

Here’s an approximate breakdown of the nutrition for one serving (based on 4 servings total):

• Calories per serving: 380-400 calories
• Total Fat: 23g
  • Saturated Fat: 6g
• Cholesterol: 75mg
• Sodium: 650mg
• Total Carbohydrates: 28g
  • Dietary Fiber: 3g
  • Sugars: 5g
• Protein: 20g
• Vitamin A: 10%
• Vitamin C: 15%
• Calcium: 6%
• Iron: 8%

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

How to Serve Creamy Blackened Salmon Chowder

• With Grilled Bread: A slice of toasted baguette or sourdough is perfect for dipping into the creamy chowder.
• With a Side Salad: A light, crisp salad with a tangy vinaigrette will balance out the richness of the soup.
• Topped with Fresh Herbs: Garnish with fresh thyme or parsley to add a burst of freshness and color.

Additional Tips

• Make it Spicier: Add a pinch of cayenne pepper or some chopped jalapeños to the chowder for an extra kick.
• Use Fresh or Frozen Salmon: Both fresh and frozen salmon work great for this recipe. If using frozen, just make sure to thaw it beforehand.
• Vegan Option: Swap the heavy cream for coconut milk and the salmon for a plant-based protein like tofu or tempeh for a vegan-friendly version.

FAQ Section

Q1: Can I use other types of fish instead of salmon?

A1: Yes, you can substitute salmon with another fish like cod, haddock, or even shrimp. Each will bring its own unique flavor to the chowder.

Q2: Can I make this chowder in advance?

A2: Yes! This chowder can be made ahead of time and stored in the fridge for up to 3 days. Just reheat it gently on the stove before serving.

Q3: Can I make this soup without blackened seasoning?

A3: While blackened seasoning is key to this recipe, you can use a combination of paprika, cayenne, garlic powder, and thyme to create your own version of blackened seasoning if you don’t have any on hand.

Q4: How can I thicken the chowder?

A4: If you prefer a thicker chowder, you can mash some of the potatoes before adding the cream to create a richer texture. Alternatively, you can add a slurry of cornstarch and water to thicken it.

Q5: Can I use a different type of broth?

A5: Yes! If you prefer a richer flavor, you can use chicken broth instead of vegetable broth. Or, for a lighter option, try using a low-sodium broth.

Q6: Can I freeze this chowder?

A6: Yes, this chowder freezes well. Allow it to cool completely before transferring it to an airtight container. It can be frozen for up to 3 months. Thaw in the fridge overnight and reheat on the stove.

Q7: How can I make this chowder dairy-free?

A7: To make it dairy-free, swap the heavy cream for coconut cream or a dairy-free cream alternative and ensure that your broth is dairy-free as well.

Q8: Can I add other vegetables to this chowder?

A8: Absolutely! Feel free to add vegetables like carrots, celery, or spinach for additional flavor and texture.

Q9: How do I store leftovers?

A9: Store leftover chowder in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if it needs to loosen up.

Q10: What’s the best way to serve this chowder?

A10: Serve this creamy blackened salmon chowder with a side of crusty bread for dipping and a fresh salad for balance. A squeeze of lemon on top adds a nice brightness.

Conclusion

Creamy Blackened Salmon Chowder is comfort food at its finest. With smoky, spicy salmon, a rich, creamy base, and tender potatoes and corn, it’s the kind of dish that feels like a warm embrace on a cool evening. This recipe is quick, easy, and full of flavor, making it perfect for a weeknight dinner or a special meal to impress your guests. So grab your spoon, dig in, and enjoy the cozy goodness that is this chowder!

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