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Creamy Blackened Salmon Chowder

Indulgent Creamy Blackened Salmon Chowder for Cozy Nights

Indulge in a warm bowl of Creamy Blackened Salmon Chowder, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner
Cuisine American
Servings 4 bowls
Calories 450 kcal

Equipment

  • Oven
  • Dutch oven
  • Baking Sheet
  • Foil

Ingredients
  

For the Chowder

  • 1 lb Salmon or substitute with cod or halibut
  • 2 tbsp Olive Oil for cooking
  • 2 tbsp Blackened Seasoning adjust for desired heat
  • 1 tbsp Honey for sweetness
  • 2 cloves Minced Garlic fresh garlic is best
  • 2 tbsp Butter or vegan butter for dairy-free
  • 1 medium Onion yellow onions preferred
  • 1/4 cup Flour can be gluten-free
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tbsp Smoked Paprika
  • 1 tsp Dried Thyme
  • 1/4 cup Parsley or fresh chives
  • 2 cups Cubed Potatoes
  • 4 cups Chicken Stock or vegetable stock
  • 1 cup Heavy Cream or coconut cream for dairy-free
  • 1 cup Corn frozen or fresh
  • 1 cup Sharp Cheddar
  • 1 cup Mild Cheddar or Gouda

For the Garnish

  • 1/4 cup Jalapeño Slices
  • 2 sprigs Fresh Thyme
  • 1/4 cup Chopped Scallions

Instructions
 

How to Make Creamy Blackened Salmon Chowder

  • Preheat your oven to 400°F. Line a baking sheet with foil, then rub the salmon fillets generously with olive oil, blackened seasoning, honey, and minced garlic. Cover with foil and bake for 15-20 minutes until just cooked through, then shred into bite-sized pieces.
  • In a Dutch oven, melt butter over medium heat. Sauté minced garlic and diced onions for 1-2 minutes until they soften and become fragrant.
  • Sprinkle in flour, salt, pepper, smoked paprika, dried thyme, blackened seasoning, and chopped parsley. Stir well until the mixture is combined and forms a smooth paste.
  • Add cubed potatoes and pour in chicken stock. Bring to a boil, then lower the heat to a simmer. Cook for 10-15 minutes until the potatoes are tender and easily pierced with a fork.
  • Stir in heavy cream, corn, and a mix of sharp and mild cheddar cheeses. Continue stirring until melted and the chowder is creamy. Gently fold in the shredded salmon chunks to combine.
  • Ladle the chowder into warm bowls and top with jalapeño slices, fresh thyme sprigs, and chopped scallions. Add crusty bread on the side for extra comfort!

Notes

Leftovers can be stored in the fridge for 2-3 days; reheat gently to keep the cream from separating. While you can freeze this chowder for up to 3 months, the texture may change upon thawing.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 750mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 10mgCalcium: 300mgIron: 2mg
Keyword Chowder, comfort food, creamy, salmon, Soup
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