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.

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 2g
Sodium: 850mg
Fat: 38g
Saturated Fat: 18g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 30g
Cholesterol: 150mg