Creamy Blackened Salmon Chowder
Creamy Blackened Salmon Chowder is a delightful dish that brings warmth and comfort to your dining table. With a perfect blend of savory flavors from the blackened salmon, rich creaminess, and sweet bursts of corn, this chowder is not just a meal; it’s an experience. Whenever I prepare this chowder, I’m reminded of cozy evenings by the fire, sharing stories with loved ones. There’s something about a creamy soup that feels indulgent yet simple to prepare, making it an ideal choice for any occasion.
Table of Contents
You’ll truly appreciate how easily this dish comes together, yet it has the kind of depth that makes it feel gourmet. Using wild-caught sockeye salmon lends an exceptional taste that you won’t find in any store-bought variety. Plus, the addition of potato gnocchi or cubed potatoes makes it hearty enough to serve as a main course. Trust me, once you’ve tasted this dish, it will quickly become a regular on your meal rotation. I can’t wait for you to try this Creamy Blackened Salmon Chowder!
Why You’ll Love This Recipe
- Simple & Quick: Takes less than 30 minutes from start to finish, perfect for busy weeknights.
- Irresistible Flavor: Silky cream combined with smoky blackened spices makes a deliciously complex taste.
- Eye-Catching Appeal: A colorful medley of ingredients ensures this chowder looks as good as it tastes.
- Flexible Serving: Ideal for cozy dinners, holiday feasts, or comforting lunches.
- Diet-Friendly Options: Easily adaptable for gluten-free diets with a few simple swaps.
Ingredients You’ll Need
- 1 lb. wild-caught sockeye salmon: Offers robust flavor and is rich in omega-3 fatty acids. Feel free to use another variety, but adjust cooking time accordingly.
- 2 tbsps extra virgin olive oil: Adds healthy fat and helps with cooking. Avocado oil is a suitable substitute.
- 1 tablespoon blackened seasoning: Choose homemade for freshness or store-bought for convenience. It’s the key to that fiery flavor.
- 1 tablespoon raw honey: Balances the spices with a hint of sweetness. Maple syrup works as a great alternative too.
- 2 garlic cloves, whole or minced: For depth of flavor. Use more if you’re a garlic lover!
- 1 tablespoon extra virgin olive oil: Another drizzle for imparting flavor while sautéing the onions.
- ½ red onion, chopped: Adds sweetness and depth. A yellow onion could be used in a pinch.
- 4 garlic cloves, minced: Boosts all-around flavor; consider adjusting based on your taste.
- 1 teaspoon blackened seasoning: More seasoning to create a flavorful chowder base.
- 1 teaspoon smoked paprika: Enhances the smokiness of the dish, critical for that comforting depth.
- Sea salt, to taste: Essential for balancing flavors. Just a pinch at first can always be enhanced later.
- 4 tbsps organic all-purpose flour: Thickens the chowder beautifully, ensuring it’s creamy. Use gluten-free flour as a substitute.
- 1 (16 oz.) package potato gnocchi: Conveniently cooks quickly and makes the chowder filling. You can replace it with 2 medium yukon or russet potatoes, peeled and chopped into cubes.
- 3 cups frozen corn: Adds a sweet burst to balance the spices. Fresh corn works wonderfully if you have it on hand.
- 4 cups organic chicken stock or bone broth: Base for your chowder; veggie stock is a tasty alternative for vegetarians.
- 1 ½ cups organic heavy cream: Provides the chowder’s luxurious creaminess. For a lighter option, half-and-half can be used, but be wary of its lower richness.
- 1 cup organic sharp cheddar, shredded: Adds a sharp, tangy flavor. Feel free to mix in your favorite varieties.
- 1 cup organic mild cheddar, shredded: Provides creaminess and richness, balancing the flavors well.
- Roasted jalapeños, sliced: A spicy kick that can be adjusted based on personal heat preference.
- Roasted corn: For garnish and extra textural contrast. Freshly roasted adds that lovely smoky flavor.
- Shredded blackened salmon: For topping, it makes the dish visually appealing and reinforces the signature flavor.
- Chopped scallions (aka green onions): For a fresh sprinkle of color and added crunch.
- Fresh thyme sprigs: A bright finish that complements the dish wonderfully.
How to Make Creamy Blackened Salmon Chowder
- Preheat the oven: Preheat your oven to 400 degrees Fahrenheit and line a small baking sheet with foil paper for easy cleanup.
- Prepare the Salmon: Season your rinsed and patted dry salmon with 2 tablespoons of olive oil, 1 tablespoon of blackened seasoning, raw honey, and the two whole garlic cloves. Rub everything into the salmon until well coated. Place it on the baking sheet and roast on the top rack for about 15-20 minutes or until fully cooked, flaky, and tender.
- Shred the Salmon: Remove the salmon from the oven and, using two forks, gently pull apart the flesh into large, chunky pieces. Set aside, but reserve a couple of tablespoons of the shredded salmon for garnish if you wish.
- Sauté the Aromatics: In a medium-sized Dutch oven over medium-high heat, add 1 tablespoon of olive oil. Once heated, toss in the chopped red onion and minced garlic, sautéing until they’re translucent and fragrant, about 1-2 minutes.
- Combine the Ingredients: Stir in 1 teaspoon of blackened seasoning, smoked paprika, and the gnocchi (or cubed potatoes). Mix well to coat everything, then add in 4 tablespoons of all-purpose flour and stir again, making sure it’s evenly distributed.
- Add the Stock: Gradually pour in the chicken stock while stirring frequently, preventing lumps from forming. Allow it to thicken slightly.
- Stir in the Cream: Now add in the 1 ½ cups of organic heavy cream, 3 cups of frozen corn, and the shredded salmon. Stir to combine everything, letting it simmer for around 10-12 minutes until the gnocchi floats to the top and is tender.
- Finish with Cheese: Stir in both the sharp and mild cheddar cheeses, allowing them to melt into the chowder, making it even more deliciously creamy. Let it simmer for an additional 1-2 minutes.
- Serve the Chowder: Remove from heat and serve immediately into individual bowls. Top with reserved shredded salmon, roasted corn, jalapeños, scallions, and fresh thyme sprigs. Enjoy with a side of garlic bread or a fresh salad, if desired. Bon Appetit!
Storing & Reheating
To store your Creamy Blackened Salmon Chowder, allow it to cool down to room temperature for about 30 minutes. Transfer it to an airtight container and keep it refrigerated for up to 4 days. If you want to freeze it, make sure to use a freezer-safe container, and it will stay fresh for up to 3 months. When you’re ready to enjoy it again, reheat gently on the stove over medium heat until steaming. The chowder may thicken, so feel free to add a splash of broth or cream to refresh its texture.
Chef’s Helpful Tips
- Always check the freshness of your salmon; it should smell fresh and not fishy.
- If using gnocchi, try to find fresh ones for the best texture, but dried works just fine too.
- When sautéing the onion and garlic, avoid browning them; you want them just translucent for a sweeter flavor.
- Consider adding extra vegetables such as carrots or celery for more texture and nutrients.
- If you have leftovers that thicken too much, just stir in a bit more cream or stock while reheating to bring it back to its creamy state.
- Feel free to experiment with different types of cheese to make this chowder your own!
Creamy Blackened Salmon Chowder is a heartwarming dish that’s perfect for cozy dinners or special occasions. It brings together flavors that complement each other beautifully while offering comforting nourishment. Whether you’re sharing it with family or enjoying a quiet night in, this chowder is bound to make you smile. Try your hand at this recipe and maybe even put your own twist on it. It’s all about enjoying the process and indulging in hearty goodness. Enjoy every spoonful of this delicious chowder!
Recipe FAQs
Can I use frozen salmon instead of fresh?
Absolutely! Just ensure to completely thaw the salmon in the refrigerator before cooking. Frozen salmon can still deliver great flavor, and the blackened seasoning will help it shine through.
Can I make this chowder ahead of time?
Yes, Creamy Blackened Salmon Chowder can be made in advance. In fact, the flavors can deepen and develop even more after resting. Just reheat gently when you’re ready to serve!
Is this recipe gluten-free?
It can be! Simply swap out the all-purpose flour for a gluten-free flour blend to thicken your chowder, and choose a gluten-free gnocchi. Your chowder will still be just as creamy and delicious!
What type of stock should I use?
Chicken stock is the classic choice, but feel free to use vegetable or seafood stock for a different flavor profile. Each type will give the chowder a unique finish, depending on your preference.
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📖 Recipe Card
Creamy Blackened Salmon Chowder
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soups
- Method: Roasting and Cooking
- Cuisine: American
Description
This creamy blackened salmon chowder is a delightful blend of rich flavors and hearty ingredients. Perfect for a quick dinner, this dish features wild-caught sockeye salmon, tender gnocchi, and a creamy base that’s comforting and satisfying. Easy to prepare, it’s ideal for anyone seeking a wholesome, homemade meal.
Ingredients
- 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
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a small baking sheet with foil.
- Rub the rinsed and patted dry salmon with olive oil, blackened seasoning, raw honey, and garlic until fully coated. Place it on the baking sheet and roast for 15-20 minutes until cooked through.
- Remove from the oven and shred the salmon gently using two forks. Set aside some shredded salmon for topping if desired.
Notes
For extra flavor, add your favorite herbs when serving.
Adjust the seasoning to your taste when preparing the soup base.
You can use vegetable stock for a vegetarian version.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 95mg
