If you’re looking for a dinner that wraps you in a cozy blanket of flavor, Creamy Blackened Salmon Chowder is a must-try. Imagine spoonfuls of tender, spice-kissed salmon mingling with sweet corn, buttery potatoes, and a velvety broth that’s rich enough to be soul-soothing but not heavy. This chowder’s smoky, slightly spicy depth, balanced by delicate creaminess, takes weeknight comfort food to an entirely new level. Each bite promises layers of color, texture, and taste—perfect for impressing guests or treating yourself to a little culinary celebration. Let’s dive into a bowl of pure, creamy magic!
Ingredients You’ll Need
It’s amazing how a handful of everyday ingredients come together to create Creamy Blackened Salmon Chowder with so much personality. Each item plays a starring role, from the vibrancy of veggies to the richness of salmon, building layers you can actually taste in every spoonful.
- Salmon Fillets (1 pound, skinless): Fresh, high-quality fillets set the foundation for succulent, flavorful chowder.
- Blackening Seasoning (1 tablespoon): Delivers that signature smoky-spicy crust—don’t be shy with the seasoning!
- Olive Oil (2 tablespoons): Ensures both an easy sear for the salmon and a lovely base for sautéeing your veggies.
- Butter (1 tablespoon): Adds a layer of richness and helps the vegetables caramelize.
- Onion (1 small, diced): Sweetens and rounds out the flavor of your chowder base nicely.
- Garlic (2 cloves, minced): Gives the chowder a deep, aromatic warmth—never optional!
- Carrots (2 medium, diced): Their subtle sweetness and color are a must for that classic chowder look.
- Celery (2 stalks, diced): Balances out the sweetness and provides a little crunch.
- Fresh Thyme (1 teaspoon, or 1/2 teaspoon dried): Brings herbal notes that brighten up the creamy base.
- All-Purpose Flour (1/4 cup): Thickens the chowder, giving it that luxurious texture.
- Chicken or Seafood Broth (3 cups): The backbone of your soup—use seafood broth for extra ocean flavor.
- Corn Kernels (1 cup, fresh or frozen): Adds bursts of sweetness and summery flair any time of year.
- Diced Potatoes (1 1/2 cups, peeled): Creamy potatoes make this chowder hearty and filling.
- Heavy Cream (1 1/2 cups): Brings the signature creamy silkiness—use half-and-half for a lighter touch.
- Salt (1/2 teaspoon): Essential for seasoning every element to perfection.
- Black Pepper (1/4 teaspoon): A final pop of flavor that plays well with the blackened spice.
- Chopped Parsley or Chives (optional, for garnish): Add a fresh, vibrant finish when sprinkled on at the end.
How to Make Creamy Blackened Salmon Chowder
Step 1: Blacken the Salmon
Pat those beautiful salmon fillets dry so the spices really cling, and then shower them with blackening seasoning on all sides. In a skillet over medium-high heat, warm up a tablespoon of olive oil until shimmering. Place your seasoned salmon in and sear for about 3 to 4 minutes per side. You’ll want that perfectly crisp, charred crust while keeping the inside tender and just cooked through. Once done, set them aside—they’ll come back for their starring role soon!
Step 2: Sauté the Aromatics and Vegetables
Move to a large soup pot and melt your butter with the remaining olive oil over medium heat. Toss in the diced onion, carrots, and celery. Let them soften and build flavor, about 5 to 6 minutes, stirring occasionally. When they’re almost tender, add the garlic and thyme, and let them cook for just a minute. Your kitchen will smell incredible at this point!
Step 3: Build and Thicken the Base
Sprinkle in the flour and stir well, cooking for a minute or two—this step helps lose any raw flour taste and is key for that chowder’s classic body. Slowly pour in the broth while whisking to avoid any lumps, making sure you have a smooth, creamy base for the Creamy Blackened Salmon Chowder.
Step 4: Simmer the Potatoes
Add your diced potatoes into the bubbling mix and bring everything to a gentle simmer. Let the chowder work its magic for 12 to 15 minutes. The goal here is fork-tender potatoes that melt into the soup, boosting both flavor and texture.
Step 5: Finish with Corn and Cream
Next, stir in the sweet corn and pour in the heavy cream, letting the chowder gently simmer for another 5 minutes. This is where the Creamy Blackened Salmon Chowder earns its silky, irresistible character.
Step 6: Add the Blackened Salmon
Gently flake your blackened salmon into large, tempting chunks and nestle them right into the pot. Give the chowder a very gentle stir to combine, then season with salt and black pepper. Be careful not to over-stir—those chunks of salmon are precious!
Step 7: Garnish and Serve
Just before ladling into bowls, sprinkle plenty of fresh chopped parsley or chives over the top. This last touch adds a hint of freshness and color that visually pops against that creamy backdrop.
How to Serve Creamy Blackened Salmon Chowder
Garnishes
A handful of fresh herbs, such as parsley or chives, can brighten each serving, making the colors really pop! You can also add a few extra turns of black pepper or an extra pinch of blackening seasoning on top to emphasize that smoky flavor and add a final flourish of personality.
Side Dishes
Creamy Blackened Salmon Chowder truly shines next to fresh, crusty bread—think a warm sourdough or a rustic baguette perfect for dunking and scooping up every last drop. Oyster crackers or a simple green salad with a zippy vinaigrette also pair beautifully, keeping things balanced and satisfying.
Creative Ways to Present
For that wow factor, try serving the chowder in bread bowls or wide, shallow bowls that showcase all those gorgeous chunks of salmon and veggies. Garnish with extra herbs, a sprinkle of smoked paprika, or even a swirl of cream to make every bowl look as special as it tastes. This chowder transforms easily into an appetizer for a crowd by serving in petite mugs or small cups at parties.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Blackened Salmon Chowder stores wonderfully—just transfer it to a tightly-sealed container and refrigerate within two hours of cooking. It will stay fresh in the fridge for up to 3 days without sacrificing its texture or bold flavor.
Freezing
While creamy chowders can sometimes separate after freezing, this recipe fares well if you cool it completely, then freeze it in airtight containers. For best results, leave out the cream and add it fresh when reheating; otherwise, freeze portions for up to 2 months and thaw overnight in the refrigerator before reheating gently.
Reheating
Gently rewarm your chowder in a saucepan over low heat, stirring occasionally until heated through. If the texture seems a little thick, splash in a bit of broth or cream to loosen it up. Avoid bringing it to a rapid boil, which can cause separation or overcook the salmon chunks.
FAQs
Can I use a different fish for this chowder?
Absolutely! While salmon brings a unique richness and color to the Creamy Blackened Salmon Chowder, you could certainly swap in cod, halibut, or even smoked trout for a different twist. Just keep in mind that delicate fish will flake more quickly, so add them at the very end.
Is this chowder very spicy?
This chowder has a gentle kick from the blackening seasoning, but it’s not overwhelming. If you’re spice-sensitive, use a bit less of the seasoning or select a milder blend. It’s all about balancing smoky depth with creamy comfort.
Can I make this dairy-free?
You sure can! Substitute full-fat coconut milk for the cream, and use olive oil instead of butter. The flavor will be slightly different, with a subtle coconut note, but your chowder will still be rich and satisfying.
How do I make it gluten-free?
It’s simple—swap the all-purpose flour for a gluten-free flour blend or use cornstarch mixed with a bit of cold broth to thicken. The Creamy Blackened Salmon Chowder will be just as luscious and hearty as the original.
What can I do with leftovers?
Leftover chowder is a dream for lunch or an easy dinner the next day! You can also turn it into a filling for savory hand pies or bake it in ramekins with a flaky pastry crust for an instant pot pie twist.
Final Thoughts
Trust me, once you try Creamy Blackened Salmon Chowder, you’ll find yourself coming back to it whenever you’re in the mood for something comforting, bold, and just plain delicious. It’s the kind of recipe friends and family will request again and again. Go on, ladle yourself a big bowl and taste what all the fuss is about!
Print
Creamy Blackened Salmon Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the rich and flavorful Creamy Blackened Salmon Chowder, a comforting seafood soup that combines tender chunks of blackened salmon with a creamy, hearty broth filled with vegetables. This easy-to-make chowder is perfect for cozy dinners or gatherings.
Ingredients
Salmon:
- 1 pound skinless salmon fillets
- 1 tablespoon blackening seasoning
- 2 tablespoons olive oil
Chowder:
- 1 tablespoon butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
- 1/4 cup all-purpose flour
- 3 cups chicken or seafood broth
- 1 cup corn kernels, fresh or frozen
- 1 1/2 cups diced potatoes, peeled
- 1 1/2 cups heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped parsley or chives for garnish (optional)
Instructions
- Prepare the Salmon: Pat the salmon dry and rub all over with blackening seasoning. Sear in a skillet until cooked through and lightly blackened. Set aside.
- Make the Chowder: Sauté onion, carrots, and celery. Add garlic, thyme, and flour. Whisk in broth, add potatoes, and simmer until tender. Stir in corn and cream. Flake in the salmon. Season and garnish before serving.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Smoked salmon can be substituted for extra depth of flavor.
- Pairs well with crusty bread or oyster crackers.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 95 mg
