Creamy Blackened Salmon Chowder is a delightful fusion of flavors that warms your soul with every spoonful. This chowder is not just a meal; it’s a comforting hug on a chilly day, with tender pieces of salmon artfully mingling with creamy broth and perfectly cooked gnocchi. The blackened seasoning adds a fiery kick, complemented beautifully by the richness of heavy cream and cheese, creating a dish that is as satisfying to the palate as it is to the eyes.

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

I first created this creamy soup during a cozy weekend at home, yearning for something hearty yet simple. As the aroma of garlic and smoky paprika filled my kitchen, I felt instantly transported to a rustic seaside eatery, savoring bowls of chowder with good company. Trust me when I say this Creamy Blackened Salmon Chowder is sure to become a fast favorite, leaving everyone at the table asking for seconds. You’ve stumbled upon a comforting classic that balances ease with indulgent flavors, and I’m excited for you to give it a try!

Why You’ll Love This Recipe

Simple & Quick: Whip it up in just about 30 minutes, making it perfect for busy weeknights!
Irresistible Flavor: The contrast of blackened spicy salmon with rich cream is simply delicious.
Eye-Catching Appeal: A vibrant, colorful chowder that’s as beautiful as it is tasty—great for impressing guests!
Flexible Serving: Enjoy it as a cozy dinner, or serve it as an impressive dish at your next gathering.
Diet-Friendly Options: Easily adaptable for gluten-free diets by using gluten-free gnocchi!

Ingredients You’ll Need

1 lb. wild-caught sockeye salmon: Fresh salmon adds a lovely flavor, while sockeye is known for its vibrant color. Feel free to substitute with another fish like trout if preferred.
2 tbsps extra virgin olive oil: Not just for cooking, it adds a nice richness to the dish.
1 tablespoon blackened seasoning, homemade or store-bought: This spice blend brings a smoky, spicy flavor; homemade versions can allow for personal tweaks.
1 tablespoon raw honey, organic: A hint of sweetness balances the spices beautifully.
2 garlic cloves, whole or minced: Garlic adds depth; whether you choose whole for roasting or minced for a stronger flavor depends on your preference.
1 tablespoon extra virgin olive oil: Used in the chowder for sautéing veggies.
½ red onion, chopped: Provides sweetness and texture.
4 garlic cloves, minced: Because more garlic is always better for flavor!
1 teaspoon blackened seasoning: A little extra kick for the base.
1 teaspoon smoked paprika: Enhances the smoky notes already present.
Sea salt, to taste: Essential for bringing out flavors in the soup; adjust to your liking.
4 tbsps organic all-purpose flour: This will help thicken your chowder to creamy perfection.
1 (16 oz.) package potato gnocchi, homemade or store-bought: These tender dumplings are perfect in chowder. Alternatively, use 2 medium Yukon or Russet potatoes, peeled and chopped.
3 cups frozen corn, sweet or regular: Adds a lovely sweetness and texture; feel free to use fresh corn if in season!
4 cups organic chicken stock or bone broth: The base of your chowder; veggie or seafood stock can be used as substitutes.
1 ½ cups organic heavy cream: Essential for that rich, creamy consistency.
1 cup organic sharp cheddar, shredded: Adds a robust cheese flavor. You can also use other sharp varieties if preferred.
1 cup organic mild cheddar, shredded: For some balance; blend with other cheeses if you must!
Roasted jalapeños, sliced: Optional topping for those who enjoy heat.
Roasted corn: Another optional garnish that adds sweet texture.
Shredded blackened salmon: For a beautiful and delicious topping.
Chopped scallions (aka green onions): Freshness and a pop of color on top.
Fresh thyme sprigs: For garnish and a herby note.

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 to simplify cleanup.
Season and roast the salmon: Rub the rinsed and patted dry salmon with 2 tbsps of extra virgin olive oil, 1 tablespoon of blackened seasoning, and 1 tablespoon of raw honey, along with the whole garlic cloves. Make sure it’s nicely coated. Place the salmon on the baking sheet and roast for 15-20 minutes on the top rack, or until the salmon flakes easily when touched.
Shred the salmon: Once done, take the salmon out and, using two forks, gently pull the flesh apart into large chunks. Set aside some shredded salmon for topping later if desired.
Sauté onions and garlic: In a medium-sized dutch oven over medium-high heat, add 1 tablespoon of olive oil. When heated, add the chopped red onion and 4 minced garlic cloves. Sauté until they’re translucent and fragrant, about 1-2 minutes.
Add flavors and thicken: Stir in 1 teaspoon of blackened seasoning and 1 teaspoon of smoked paprika, along with 1 (16 oz.) package of potato gnocchi or the cubed potatoes. Mix until everything is well coated, then add 4 tbsps of organic all-purpose flour and incorporate it by stirring.
Pour in the liquids: Gradually add 4 cups of chicken stock, stirring frequently until the mixture thickens. Following that, pour in 1 ½ cups of organic heavy cream, add 3 cups of frozen corn, and stir in the shredded salmon; let all of this simmer for about 10-12 minutes or until the gnocchi floats to the top and is tender.
Finish the chowder: Add 1 cup of shredded sharp cheddar and 1 cup of shredded mild cheddar, stirring until the cheese melts into the creamy mix. Simmer for another 1-2 minutes.
Serve and garnish: Remove from heat. Ladle the chowder into bowls and top with additional shredded salmon, roasted corn, jalapeños, scallions, and fresh thyme sprigs. Enjoy with garlic bread or a fresh salad on the side!

Storing & Reheating

Store any leftover chowder in an airtight container in the refrigerator for up to 3-4 days. For longer storage, transfer to a freezer-safe container, where it can last up to 3 months. To reheat, gently warm it on the stovetop over medium heat, stirring occasionally until heated through. Keep in mind that the texture may change slightly upon reheating; to refresh it, consider adding a splash of cream or stock to restore that luscious consistency.

Chef’s Helpful Tips

Don’t skip the resting time after roasting the salmon; letting it cool a bit makes shredding easier.
For the best texture, ensure your broth is hot before adding to the flour mixture to prevent lumps.
If you’re using fresh corn, roast it alongside the salmon for added smokiness!
For a lighter version, consider substituting heavy cream with half-and-half or a dairy-free alternative.
Don’t hesitate to experiment with toppings—crispy bacon bits or croutons can add delightful crunch!

The beauty of this creamy blackened salmon chowder goes beyond its comforting texture and incredible taste. It’s a versatile dish that invites you to play with toppings and ingredients to suit your preferences. So don’t hold back! Experiment with different types of cheese or sprinkle in a few spices to make it your own culinary masterpiece.

Recipe FAQs

Can I use frozen salmon for this chowder?

Absolutely! Frozen salmon works well in this recipe. Just ensure to thaw it beforehand and pat it dry, as moisture can affect the seasoning and cooking process.

What if I don’t have gnocchi?

If gnocchi isn’t available, you can easily substitute it with diced Yukon or Russet potatoes. Just make sure to adjust the cooking time slightly to ensure the potatoes are tender.

How spicy is the chowder?

The spice level can be adjusted based on the amount of blackened seasoning and jalapeños added. If you prefer it milder, simply reduce these ingredients to suit your taste.

Can I make this chowder ahead of time?

Yes! You can prepare this chowder ahead of time and store it in the fridge. When reheating, it’s best to add a little more cream or broth to maintain its creamy consistency. Enjoy this comforting meal ready on demand!

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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: Soup
Method: Roasting and simmering
Cuisine: American

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Description

This creamy blackened salmon chowder is a delightful blend of rich flavors and hearty ingredients, perfect for a comforting yet easy meal. Enjoy the tender salmon, sweet corn, and creamy broth that make for an unforgettable dish, ideal for quick dinners or special occasions.

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 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 your oven to 400°F and line a small baking sheet with foil.
Rub the rinsed and dried salmon with olive oil, blackened seasoning, raw honey, and garlic cloves until fully coated.
Place the salmon on the baking sheet and roast on the top rack for 15-20 minutes until fully cooked and flaking apart.
Once done, remove from the oven, and gently shred the salmon using two forks, setting aside some for topping if desired.

Notes

You can substitute the gnocchi with peeled and chopped Yukon or Russet potatoes if preferred.
Feel free to use any other cheese you enjoy in place of cheddar.
For a spicier chowder, add more roasted jalapeños.