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
Scale
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.
