Creamy Blackened Salmon Chowder Recipe: Cozy Seafood Magic

Seafood enthusiasts adore this creamy blackened salmon chowder that brings coastal comfort right to your kitchen.

Delectable spices dance through rich, velvety broth, creating layers of unexpected flavor combinations.

New England’s culinary traditions inspired this hearty pot of goodness.

Smoky salmon chunks mingle with tender vegetables, promising a robust meal that satisfies deeply.

Robust seasonings caress each spoonful with warmth and depth.

Quick preparation makes this chowder perfect for weeknight dinners or weekend gatherings.

Dive into this soul-warming recipe that will become your new favorite seafood celebration.

Blackened Salmon Chowder That’s Smoky, Creamy, and Hearty

• Quick Comfort Meal: Whip up this hearty salmon chowder in under an hour, perfect for busy weeknights when you crave something warm and satisfying.
• Packed with Flavor Layers: Blackened seasoning, smoked paprika, and two types of cheese create a complex, rich taste profile that elevates this chowder from ordinary to extraordinary.
• Customizable Culinary Adventure: Easily adapt the recipe by swapping salmon for other proteins, adjusting spice levels, or adding extra vegetables to suit your taste preferences and dietary needs.
• Nutrient-Rich One-Pot Wonder: Combine protein-packed salmon, creamy potatoes, and fresh corn for a nutritionally balanced meal that delivers both taste and health benefits in a single comforting dish.

Creamy Blackened Salmon Chowder Ingredient Breakdown

• Salmon: Soft, flaky fish that becomes the star protein of the chowder, wild-caught or fresh salmon recommended.
• Shrimp (Optional): Additional seafood option for extra protein and ocean flavor, fresh or frozen work well.

• Butter: Creates rich base for sautéing and adds depth to chowder.
• Heavy Cream: Provides luxurious, smooth texture to the soup.
• Sharp Cheddar Cheese, Mild Cheddar Cheese: Adds creamy, tangy flavor and helps thicken the chowder, freshly grated preferred.

• Onion, Garlic: Classic aromatic base that builds foundational flavor.
• Potatoes: Starchy vegetable that helps thicken and adds hearty texture, waxy varieties recommended.
• Corn: Sweet kernel that provides additional texture and subtle sweetness.
• Jalapeño: Optional spicy topping for added heat and freshness.
• Scallions: Fresh garnish that adds bright, mild onion flavor.

• Olive Oil: Used for coating salmon before roasting.
• Honey: Adds subtle sweetness when coating salmon.
• Blackened Seasoning: Provides spicy, complex flavor profile for salmon.
• Salt, Black Pepper: Essential seasoning for balanced taste.
• Smoked Paprika: Adds smoky depth to chowder.
• Thyme: Earthy herb that complements seafood and adds complexity.
• Parsley: Fresh herb for additional flavor and garnish.

• Chicken Stock: Creates foundational liquid for chowder, providing depth of flavor.

Making Creamy Blackened Salmon Chowder from Scratch

Step 1: Prepare Salmon for Roasting

Crank up the oven to a toasty 400°F.

Grab a baking sheet and line it with foil.

Gently rinse the salmon and pat it dry with paper towels.

• Olive oil
• Honey
• Blackened seasoning

Sprinkle minced garlic on top for an extra flavor punch.

Wrap the salmon in foil and slide it onto the top rack.

Roast for 15-20 minutes until the fish is perfectly flaky.

Shred the salmon into chunky pieces using two forks and set aside.

Step 2: Build the Chowder Base

Melt butter in a Dutch oven over medium-high heat.

Toss in chopped onions and minced garlic, letting them dance and become fragrant for 1-2 minutes.

• Flour
• Salt
• Black pepper
• Smoked paprika
• Thyme
• Blackened seasoning
• Parsley

Stir until everything is well combined.

Step 3: Cook the Potatoes

Add cubed potatoes to the pot and mix thoroughly.

Pour in chicken stock and bring to a rolling boil for 1-2 minutes.

Reduce heat and let the potatoes simmer for 10-15 minutes until they’re tender.

For an extra thick soup, let the potatoes break down a bit longer.

Step 4: Create Creamy Goodness

Splash in heavy cream and corn.

Sprinkle in both sharp and mild cheddar cheese.

Stir frequently until the cheese melts completely and the soup becomes luxuriously creamy.

Step 5: Add Salmon Finale

Gently fold in the shredded salmon chunks, mixing them into the creamy chowder.

Step 6: Serve and Garnish

Ladle the chowder into bowls.

• Jalapeño slices
• Fresh thyme sprigs
• Chopped scallions

Serve piping hot with a side of crusty bread for dipping.

Chowder Tips for Creamy Blackened Salmon Goodness

• Marinate salmon in blackened seasoning and olive oil for 15-30 minutes before cooking to intensify the spicy, smoky taste.
• Grate cheese at room temperature and add gradually while stirring constantly to ensure smooth, creamy texture without lumps.
• Adjust consistency by simmering potatoes longer for a thicker chowder or adding extra stock for a lighter version.
• Modify blackened seasoning intensity by using more or less, or creating a homemade blend to suit personal heat preferences.
• Substitute all-purpose flour with cornstarch or gluten-free flour blend, and ensure chicken stock is gluten-free certified.

Store Creamy Salmon Chowder Leftovers

• Store leftover chowder in an airtight container within 2 hours of cooking, keeping it fresh in the refrigerator for 3-4 days.
• Transfer cooled chowder to freezer-safe containers, leaving some space for expansion, and freeze up to 2 months. Avoid freezing portions with fresh garnishes.
• Thaw overnight in the refrigerator, then warm gently in a pot over medium-low heat. Stir frequently to prevent scorching and maintain creamy texture. Add a splash of chicken stock if the chowder seems too thick.
• Consume reheated chowder within 1-2 days for best flavor and quality. Discard if you notice any unusual smell or separation.

Creamy Blackened Salmon Chowder Sides

• Pair with Crisp Sauvignon Blanc: Light, zesty white wine cuts through the chowder's richness, complementing the salmon's smoky blackened seasoning with bright citrus notes.
• Crusty Sourdough Bread Companion: Rustic, tangy bread provides perfect texture contrast, ideal for soaking up the creamy chowder and offering a delightful crunch between spoonfuls.
• Refreshing Cucumber Salad Side: Create a cool, light salad with thinly sliced cucumbers, dill, and a light vinaigrette to balance the chowder's hearty, creamy profile and provide a refreshing palate cleanser.
• Match with Amber Craft Beer: Choose a smooth, malty amber ale that stands up to the chowder's robust flavors, enhancing the smokiness of the blackened salmon and providing a complementary warmth.

Blackened Salmon Chowder Flavor Changes

• Gluten-Free Salmon Chowder: Replace wheat flour with cornstarch or gluten-free flour blend to maintain thickness while accommodating gluten sensitivities. Use certified gluten-free chicken stock and seasonings.
• Dairy-Free Ocean Chowder: Substitute heavy cream with coconut milk or unsweetened almond milk. Use nutritional yeast instead of cheese for a creamy, tangy flavor. Select dairy-free butter alternatives like olive oil or vegan butter.
• Lighter Protein Version: Swap salmon with white fish like cod or halibut for a lower-fat option. Use Greek yogurt instead of heavy cream to reduce calories while maintaining creamy texture. Add extra vegetables like zucchini or cauliflower to increase nutritional density.
• Spicy Southwest Adaptation: Increase blackened seasoning amount. Add diced green chiles, jalapeños, and a dash of cayenne pepper. Incorporate smoked chipotle powder for deeper heat. Garnish with fresh cilantro and lime wedges to enhance southwestern profile.

FAQs

• What is blackened seasoning?

A blend of spices like paprika, cayenne, thyme, and garlic powder that creates a dark, flavorful crust when applied to proteins like salmon, giving a rich and slightly spicy taste.

• Can I use a different type of fish?

Absolutely! Cod, halibut, or trout work great as alternatives to salmon in this chowder recipe, maintaining similar texture and flavor profiles.

• Is this chowder gluten-free?

No, the recipe contains flour for thickening. To make it gluten-free, substitute the all-purpose flour with cornstarch or a gluten-free flour blend.

• How can I make the chowder less spicy?

Reduce or omit the blackened seasoning and cayenne pepper. You can also use mild paprika instead of smoked paprika to lower the heat level in the dish.

Creamy Blackened Salmon Chowder Recipe

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4.7 from 8 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Coastal comfort meets Cajun flair in this creamy blackened salmon chowder, blending rich Pacific Northwest seafood with bold Louisiana spices. Hearty ingredients dance together, offering you a warm embrace of oceanic flavors and smoky depth in each spoonful.

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Ingredients

Scale 1x2x3x

Main Protein:

• 1 pound (454 grams) wild-caught sockeye salmon

Seasonings and Aromatics:

• 1 tablespoon blackened seasoning (homemade or store-bought)
• 1 tablespoon raw honey
• 6 cloves garlic, minced
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 red onion, chopped

Cooking and Base Ingredients:

• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 4 tablespoons organic all-purpose flour
• 2 medium russet potatoes, peeled and chopped
• 2 cups frozen corn (yellow or white)
• 4 cups organic chicken stock (or veggie stock)
• 1 1/2 cups organic heavy cream
• 1 cup organic sharp cheddar cheese, grated
• 1/2 cup organic mild cheddar or gouda cheese, grated

Garnish:

• Jalapeno slices
• Chopped scallions (green onions)
• Fresh thyme sprigs

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Instructions

1. Prepare salmon by preheating oven to 400°F and lining a baking sheet with foil.
2. Coat salmon with olive oil, honey, blackened seasoning, and minced garlic, ensuring even coverage.
3. Roast salmon on top rack for 15-20 minutes until fully cooked and flaky.
4. Shred salmon into large chunks using two forks and reserve for later.
5. Melt butter in a Dutch oven over medium-high heat.
6. Sauté chopped onions and minced garlic until aromatic and translucent.
7. Incorporate flour, salt, black pepper, smoked paprika, thyme, blackened seasoning, and parsley into the mixture.
8. Add cubed potatoes and mix thoroughly.
9. Pour chicken stock into the pot, bringing to a rapid boil for 1-2 minutes.
10. Reduce heat and simmer for 10-15 minutes until potatoes become tender.
11. Allow potatoes to break down slightly for a thicker consistency.
12. Stir in heavy cream and corn, creating a smooth base.
13. Gradually add sharp and mild cheddar cheeses, stirring continuously until completely melted.
14. Gently fold shredded salmon chunks into the creamy chowder.
15. Ladle chowder into serving bowls.
16. Garnish with jalapeño slices, fresh thyme sprigs, and chopped scallions.
17. Serve immediately alongside crusty bread for optimal enjoyment.

Notes

• Toast the blackened seasoning in a dry skillet for 30 seconds to intensify its smoky flavor and release deeper spice notes before applying to salmon.
• For an ultra-creamy consistency, use an immersion blender to partially puree some potatoes, creating a thicker base without losing chunky elements.
• Replace heavy cream with coconut milk for a dairy-free version that maintains rich, velvety texture while adding subtle tropical undertones.
• Enhance umami by adding a splash of white wine or a teaspoon of fish sauce when sautéing onions, which deepens the overall seafood profile of the chowder.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dinner, Lunch
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 550
• Sugar: 5 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 4 g
• Protein: 35 g
• Cholesterol: 100 mg