Creamy Blackened Salmon Chowder is more than just a comforting bowl of soup; it is an experience! The rich creaminess of the chowder is perfectly complemented by the deep, smoky flavors from the blackened salmon. Each spoonful is filled with tender gnocchi, sweet corn, and the satisfying crunch of roasted jalapeños, creating a fusion of textures and flavors that will bring warmth to your kitchen and joy to your table.

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 discovered this delightful recipe during a chilly autumn evening when I craved something delicious yet simple. The blend of spices and fresh ingredients made it a hit, not just for me but also for friends who were lucky enough to join the feast. Trust me, this chowder will soon become a staple in your meal rotations, ideal for weeknight dinners, cozy gatherings, or even impressive enough for a special occasion. With its ease and irresistible taste, it’s hard not to love it.

Why You’ll Love This Recipe

Simple & Quick: Preparation takes about 15 minutes, and you’ll have a comforting meal on the table in about an hour.
Irresistible Flavor: The combination of spices on the salmon and the creamy chowder creates a robust and comforting taste that delights the palate.
Eye-Catching Appeal: The vibrant colors of the salmon, corn, and cheese make this dish not just delicious but visually stunning as well.
Flexible Serving: It’s perfect for dinner, a cozy lunch, or even as a meal prep option for busy weeks ahead.
Diet-Friendly Options: Feel free to swap out the cream for a dairy-free alternative or use vegetable stock to make it vegetarian-friendly.

Ingredients You’ll Need

1 lb. wild-caught sockeye salmon: Fresh fish will impart the best flavor; feel free to substitute with another salmon variety if needed.
2 tbsps extra virgin olive oil: This helps to evenly coat the salmon with seasonings and adds a delightful richness to the chowder.
1 tablespoon blackened seasoning: Use homemade or store-bought for a spicy kick and smoky flavor.
1 tablespoon raw honey, organic: The honey balances the spice with a hint of sweetness.
2 garlic cloves, whole or minced: Fresh garlic elevates the flavor; the aroma will instantly enhance your kitchen.
1 tablespoon extra virgin olive oil: For sautéing the aromatics before adding the other ingredients.
½ red onion, chopped: The onion adds sweetness and a slight crunch to the chowder.
4 garlic cloves, minced: Extra garlic equals extra flavor explosion in the chowder.
1 teaspoon blackened seasoning: A little more for depth; adjust based on your spice tolerance.
1 teaspoon smoked paprika: Enhances the overall smoky flavor, making this chowder unforgettable.
Sea salt, to taste: Essential for balancing all the flavors.
4 tbsps organic all-purpose flour: This will help thicken the chowder, creating that creamy texture we love.
1 (16 oz.) package potato gnocchi: Can substitute with 2 medium Yukon or russet potatoes, peeled and chopped for those who prefer homemade options.
3 cups frozen corn: Adds natural sweetness and texture; fresh corn also works if in season.
4 cups organic chicken stock or bone broth: A flavorful base; vegetable or seafood stock can be used for alternative diets.
1 ½ cups organic heavy cream: This is what makes it so creamy and rich! For a lighter version, consider using half-and-half.
1 cup organic sharp cheddar, shredded: Provides a nice, tangy kick; feel free to mix and match cheeses according to your preference.
1 cup organic mild cheddar, shredded: Balances out the flavors with its creaminess.
Roasted jalapeños, sliced: For a hint of spice and smokiness.
Roasted corn: Adds depth and texture if you choose to elevate the dish.
Shredded blackened salmon: Use reserved salmon from the initial preparation for garnishing.
Chopped scallions (aka green onions): Freshness brings a bright zing to each bite.
Fresh thyme sprigs: For aromatic garnish; dried thyme can be used if fresh is unavailable.

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 for easy cleanup.
Prepare the Salmon: Season the rinsed and patted dry salmon with 2 tablespoons of olive oil, 1 tablespoon of blackened seasoning, raw honey, and whole garlic cloves. Rub everything into the salmon until fully coated. Place on the baking sheet and roast on the top rack for 15-20 minutes, or until fully cooked through. The salmon should easily flake apart when touched gently.
Flake the Salmon: Once removed from the oven, use two forks to gently pull the salmon apart into large chunks. Set aside, saving a few tablespoons for topping if desired.
Sauté the Aromatics: In a medium-sized Dutch oven pot over medium-high heat, add 1 tablespoon of extra virgin olive oil. Once heated, add the chopped red onion and 4 minced garlic cloves. Sauté for 1-2 minutes until translucent and fragrant.
Add Spices and Gnocchi: Stir in the 1 teaspoon of blackened seasoning and 1 teaspoon of smoked paprika, followed by the gnocchi (or cubed potatoes), ensuring everything is well coated. Add in the 4 tablespoons of organic all-purpose flour and mix again.
Incorporate the Broth: Pour in 4 cups of chicken stock, stirring frequently to avoid lumps as it thickens. Once combined, add 1 ½ cups of organic heavy cream, 3 cups of frozen corn, and the flaked salmon; stir to blend all together. Let it simmer for 10-12 minutes or until the gnocchi is fully cooked through and floats to the top.
Melt the Cheese: Stir in both types of cheese (1 cup sharp cheddar and 1 cup mild cheddar) until melted and creamy, simmering for an additional 1-2 minutes.
Serve & Garnish: Remove from heat, serving immediately into prepared bowls. Top with reserved shredded salmon, roasted corn, sliced jalapeños, chopped scallions, and fresh thyme sprigs. Consider pairing with garlic bread or a salad for a complete meal.

Storing & Reheating

Store any leftovers covered in an airtight container in the refrigerator for up to three days. For longer storage, transfer to freezer-safe containers and freeze for up to three months. When reheating, warm gently on the stovetop over low heat, adding a splash of broth or cream to refresh the chowder’s texture. Be aware that flavors may mellow, but you can always enhance them with a sprinkle of fresh herbs or a squeeze of citrus.

Chef’s Helpful Tips

Ensure your oven is properly preheated to get that perfect roast on the salmon.
Watch closely during the cooking process, as overcooking can make the salmon dry; it should be 145°F internally when ready.
Adding freshly chopped herbs at the end can brighten flavors; consider basil or parsley!
If using potatoes instead of gnocchi, cut them into equal-sized pieces for even cooking.
Always taste your chowder as it simmers; adjust spices or seasoning as needed for your palette.
Consider making a double batch and freeze half for a quick meal down the line!

Creamy Blackened Salmon Chowder is not just a recipe; it’s your ticket to a bowl of bliss! With its rich flavors, delightful textures, and the warmth of spices, this chowder brings everyone together. Don’t hesitate to try it out with your loved ones, and feel free to get creative—adding ingredients that inspire you or using what’s on hand is part of the fun of cooking. Enjoy every comforting spoonful!

Recipe FAQs

Can I use canned salmon instead of fresh?

Absolutely! Canned salmon can save you time and still provide great flavor. Just make sure it’s well-drained and warmed through before adding it to the chowder.

What temperature should the salmon be cooked to?

The salmon should reach an internal temperature of 145°F for it to be fully cooked. This ensures it’s tender and flaky, which is perfect for this dish.

Can I make this chowder ahead of time?

You can prepare the chowder ahead of time, but it’s best to add the cheese and the gnocchi right before serving. This prevents them from becoming mushy as the chowder sits.

How spicy is the chowder?

The chowder has a bit of kick from the blackened seasoning and jalapeños. For a milder version, reduce the amount of seasoning or omit the jalapeños while still enjoying the creamy goodness!

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Creamy Blackened Salmon Chowder

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Author: Peter
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Soups
Method: Roasting and Simmering
Cuisine: American

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Description

Creamy Blackened Salmon Chowder is a delightful blend of flavors, featuring succulent salmon, hearty potatoes, and a creamy broth—an easy and satisfying meal for any night.

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 the oven to 400°F and line a small baking sheet with foil.
Rub the rinsed and dried salmon with olive oil, blackened seasoning, honey, and garlic until well coated.
Place the salmon on the baking sheet and roast on the top rack for 15-20 minutes, until fully cooked and flaky.
Remove from the oven and gently shred the salmon flesh into large chunks using two forks. Set aside.

Notes

This chowder can be customized with different types of cheese for varied flavors.
Serve with fresh thyme and chopped scallions for a burst of freshness.
For a spicier version, add more roasted jalapeños.
Store leftover chowder in an airtight container in the fridge for up to three days.