If you crave a comforting dish that’s bursting with flavor, you’re going to absolutely love this Creamy Blackened Salmon Chowder Recipe. Imagine tender chunks of blackened salmon melding with sweet corn, hearty potatoes, and a luscious creamy broth that warms you from the inside out. Whether it’s a chilly evening or you just want a meal that satisfies all your seafood cravings, this chowder ticks all the boxes with its vibrant seasonings, velvety texture, and hearty ingredients that feel like a warm hug in a bowl.
Ingredients You’ll Need
This Creamy Blackened Salmon Chowder Recipe is made from straightforward, wholesome ingredients that each play a crucial role in bringing the flavors, textures, and colors together. From the smoky paprika to the fresh vegetables, every item works in harmony to create a truly unforgettable chowder.
- 1 lb skinless salmon fillet: The star protein, offering rich, flaky bites that absorb the blackened seasoning beautifully.
- 1 tablespoon blackened seasoning: Adds smoky, spicy depth that gives the chowder its signature bold flavor.
- 1 tablespoon olive oil: Perfect for searing salmon and building the base flavor.
- 1 tablespoon butter: Adds creaminess and richness to the sautéed veggies.
- 1 small onion, diced: Brings a subtle sweetness and aromatic foundation.
- 2 cloves garlic, minced: Enhances savory notes and complexity.
- 2 ribs celery, diced: Provides a slight crunch and fresh earthiness.
- 2 medium carrots, diced: Introduces natural sweetness and vibrant color.
- 1 large russet potato, peeled and diced: Gives the chowder body and a comforting heartiness.
- 1 teaspoon dried thyme: Infuses herbal warmth.
- 1/2 teaspoon smoked paprika: Reinforces the smoky flavor profile.
- 4 cups low-sodium chicken or vegetable broth: Creates the flavorful liquid base without overpowering.
- 1 cup corn kernels (fresh, frozen, or canned): Adds sweet bursts that balance the savory salmon.
- 1 cup heavy cream: Delivers the chowder’s creamy, indulgent texture.
- Salt and black pepper to taste: Essential seasonings that elevate all flavors.
- Chopped fresh parsley or green onions for garnish (optional): Fresh herbs bring a pop of color and brightness.
How to Make Creamy Blackened Salmon Chowder Recipe
Step 1: Season and Sear the Salmon
Start by coating your bite-sized salmon pieces in the blackened seasoning—this step builds that gorgeous smoky, spicy flavor at the heart of the chowder. Heat olive oil over medium-high heat in a large pot or Dutch oven, then sear the salmon for 2 to 3 minutes per side until they develop a lightly blackened crust. Remove the salmon carefully and set aside; this creates that mouthwatering sear while preserving tender chunks for later.
Step 2: Build Your Flavor Base
Reduce the heat to medium and melt butter in the same pot, allowing it to soak into the flavorful leftovers from searing. Add diced onion, garlic, celery, and carrots and sauté until softened and aromatic—about 5 to 7 minutes. This colorful medley forms a fragrant, sweet foundation that complements the bold salmon.
Step 3: Add Vegetables and Broth
Toss in the diced potatoes, dried thyme, and smoked paprika—these spices elevate the chowder’s earthy, smoky notes. Pour in the low-sodium broth, then bring the entire pot to a boil before lowering to a gentle simmer. Let it cook for around 15 minutes or until your potatoes are fork-tender, softening perfectly to absorb all those delicious flavors.
Step 4: Incorporate Corn, Cream, and Salmon
Stir in sweet corn kernels and heavy cream, which transforms the chowder into a luxuriously creamy, velvety soup. Return the salmon to the pot and gently simmer for an additional 5 minutes, allowing the salmon to cook through without breaking apart, making sure every spoonful is packed with tender fish and savory richness.
Step 5: Season and Garnish
Finally, season your chowder with salt and freshly cracked black pepper to taste. If you want, sprinkle on some chopped fresh parsley or green onions for a pop of fresh, herbal brightness. Your Creamy Blackened Salmon Chowder Recipe is ready to delight!
How to Serve Creamy Blackened Salmon Chowder Recipe
Garnishes
Garnishing is your chance to add an extra layer of freshness and texture. Chopped parsley, vibrant green onions, or even a small sprinkle of smoked paprika can make your chowder visually irresistible. These small touches brighten up each bowl and enhance the aroma just before serving.
Side Dishes
Serve this chowder with crusty bread, like a chewy sourdough or a buttery garlic baguette, perfect for soaking up the creamy broth. A simple side salad with tangy vinaigrette also pairs wonderfully, balancing the chowder’s richness without competing for flavor.
Creative Ways to Present
For a fun twist, try serving the chowder in hollowed-out mini pumpkins or large bread bowls, adding a rustic charm perfect for entertaining. You could also garnish with a dollop of sour cream or a sprinkle of crispy bacon for added decadence. Presentation makes this chowder just as exciting as it tastes!
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Blackened Salmon Chowder Recipe keeps beautifully in the fridge for up to 3 days in an airtight container. Flavors meld even more overnight, making your next meal just as satisfying—if not better—than the first.
Freezing
While seafood chowders are best enjoyed fresh, you can freeze leftovers in a freezer-safe container for up to 2 months. Keep in mind the texture of potatoes may soften slightly upon thawing, so consider slightly undercooking potatoes if you plan to freeze the chowder.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent scorching. Adding a splash of broth or cream can help revive the chowder’s luscious consistency if it has thickened too much during storage.
FAQs
Can I use a different type of fish instead of salmon?
Absolutely! While salmon is ideal for its flavor and richness, you can substitute with other firm fish like cod or halibut. Just keep in mind the cooking time might vary to prevent overcooking more delicate fish.
How spicy is the blackened seasoning?
The blackened seasoning has a moderate level of heat balanced with smoky and savory spices. If you prefer a spicier chowder, simply add extra blackened seasoning or a pinch of cayenne pepper to taste.
Is this chowder suitable for a pescatarian diet?
Yes, this Creamy Blackened Salmon Chowder Recipe features salmon and fresh vegetables without any meat products, making it perfect for anyone following a pescatarian lifestyle.
Can I make this chowder dairy-free or lighter?
To lighten the chowder or make it dairy-free, you can swap the heavy cream for coconut milk or a cashew cream alternative. This will provide creaminess with a twist while keeping the texture silky and smooth.
What’s the best way to ensure salmon pieces stay intact?
Gently fold the salmon back into the chowder near the end of cooking and simmer on low heat. Avoid stirring vigorously to keep those tender chunks intact and prevent them from breaking apart.
Final Thoughts
There’s something truly special about a warm, creamy bowl that feels handcrafted with love. This Creamy Blackened Salmon Chowder Recipe is a personal favorite that I’m sure will become one of yours too. It’s easy to make, packed with flavor, and wonderfully versatile—perfect for cozy nights or impressing friends at dinner. Give it a try and savor every comforting, flavorful spoonful!
Print
Creamy Blackened Salmon Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Creamy Blackened Salmon Chowder is a hearty and flavorful seafood soup, blending tender blackened salmon with fresh vegetables and a rich, creamy broth. Perfect for a comforting pescatarian dinner, it features a delightful balance of smoky spices, sweet corn, and velvety potatoes for a satisfying meal.
Ingredients
Salmon
- 1 lb skinless salmon fillet, cut into bite-sized pieces
- 1 tablespoon blackened seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
Vegetables & Aromatics
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 ribs celery, diced
- 2 medium carrots, diced
- 1 large russet potato, peeled and diced
- 1 cup corn kernels (fresh, frozen, or canned)
Seasonings & Broth
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 4 cups low-sodium chicken or vegetable broth
- 1 cup heavy cream
- Salt and black pepper to taste
Garnish
- Chopped fresh parsley or green onions (optional)
Instructions
- Season and sear the salmon: Season the salmon pieces evenly with blackened seasoning. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the salmon and cook for 2 to 3 minutes per side until lightly blackened and just cooked on the outside. Remove the salmon and set it aside on a plate.
- Sauté the vegetables: Lower the heat to medium and add butter to the same pot. Once melted, add the diced onion, minced garlic, celery, and carrots. Sauté the mixture until the vegetables are softened and fragrant, about 5 to 7 minutes.
- Add potatoes and spices: Stir in the diced potatoes, dried thyme, and smoked paprika. Pour in the broth and bring the mixture to a boil.
- Simmer until tender: Reduce the heat to low and let the chowder simmer gently for about 15 minutes, or until the potatoes are tender when pierced with a fork.
- Incorporate corn and cream: Stir in the corn kernels and heavy cream to the pot, mixing well to combine and create a creamy consistency.
- Return salmon and finish cooking: Place the seared salmon back into the pot. Continue to simmer gently for an additional 5 minutes, ensuring the salmon is cooked through and the chowder is heated evenly.
- Season and garnish: Taste the chowder and season with salt and black pepper as desired. Garnish with chopped fresh parsley or green onions before serving for extra flavor and color.
Notes
- For a spicier chowder, increase the amount of blackened seasoning or add a pinch of cayenne pepper.
- Leftovers taste even better the next day as the flavors have more time to develop.
- You can substitute heavy cream with half-and-half or coconut cream for a lighter or dairy-free option.
- Use low-sodium broth to better control the salt level in the soup.
