Description
This Creamy Blackened Salmon Chowder is a rich and flavorful twist on the classic chowder. The blackened salmon adds a smoky, spicy kick to the creamy base, while vegetables like corn, potatoes, and celery provide a hearty and satisfying texture. This chowder is a perfect blend of comfort and flavor—ideal for a cozy night in or an impressive meal for guests!
Ingredients
Scale
For the chowder:
- 1 lb fresh salmon fillets, skinless and boneless
- 2 tablespoons blackened seasoning (store-bought or homemade)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and cubed
- 1 cup frozen corn kernels (or fresh corn off the cob)
- 4 cups chicken broth (or vegetable broth)
- 2 cups heavy cream (or half-and-half for a lighter version)
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional, for extra smokiness)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season and cook the salmon:
Pat the salmon dry with paper towels and rub both sides with blackened seasoning. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the salmon fillets and cook for 3-4 minutes on each side until golden brown and cooked through. Remove the salmon from the skillet, break it into chunks, and set it aside. - Prepare the chowder base:
In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and celery, sautéing for 5-7 minutes, or until the vegetables are softened and translucent.
Add the cubed potatoes and corn, stirring to combine. Pour in the chicken broth and bring the mixture to a simmer. Cook for about 10-12 minutes, or until the potatoes are tender. - Add the cream and seasonings:
Once the potatoes are cooked, add the heavy cream to the pot along with garlic powder, smoked paprika (if using), salt, and pepper. Stir to combine and let the chowder simmer for an additional 5-7 minutes to allow the flavors to meld. - Add the salmon:
Gently fold in the blackened salmon chunks into the chowder. Simmer for another 2-3 minutes to heat through. - Serve:
Ladle the chowder into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or crackers on the side.
Notes
- For a lighter version, you can substitute the heavy cream with coconut milk or a lower-fat option like half-and-half.
- You can make the chowder spicier by adding a pinch of cayenne pepper to the blackened seasoning or directly to the chowder.
- For extra flavor, try adding a squeeze of fresh lemon juice just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 50mg