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