If you are craving something rich, flavorful, and comforting, this Creamy Blackened Salmon Chowder Recipe is an absolute game changer. Imagine tender chunks of blackened salmon nestled in a luscious, velvety broth filled with sweet corn, tender potatoes, and a hint of fresh thyme. This chowder brings together the perfect balance of spice, creaminess, and fresh ingredients, making it a soulful dish that feels like a warm hug on a chilly day. Whether you are cooking for family, friends, or just treating yourself, this recipe will quickly become a favorite go-to for cozy dinners.
Ingredients You’ll Need
Gathering these ingredients is simple, but each plays an essential role in creating the layers of flavor and texture that make this chowder irresistible. From the smoky blackened salmon to the fresh veggies, everything combines to make the soup hearty and satisfying.
- 1 pound skinless salmon fillets: The star of the dish, providing rich, flaky fish packed with omega-3s.
- 1 tablespoon blackening seasoning: Adds bold, smoky spices that give the salmon its signature flavor.
- 2 tablespoons olive oil: Used for searing the salmon and sautéing the vegetables for a subtle fruity note.
- 1 tablespoon butter: Enriches the base with a creamy, mellow depth.
- 1 small onion, diced: Brings sweet and savory flavors to balance the spice.
- 2 cloves garlic, minced: Adds aromatic warmth and subtle pungency.
- 2 medium carrots, diced: Offers natural sweetness and vibrant color.
- 2 celery stalks, diced: Introduces a crisp, slightly bitter contrast that enhances texture.
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried): Infuses herbal brightness that lifts the whole chowder.
- 1/4 cup all-purpose flour: Helps thicken the chowder to a luscious consistency.
- 3 cups chicken or seafood broth: Forms the savory liquid base for the soup.
- 1 cup corn kernels (fresh or frozen): Adds bursts of sweetness and texture.
- 1 1/2 cups diced potatoes (peeled): Creates a hearty, creamy texture as they cook down.
- 1 1/2 cups heavy cream: The key to that signature creamy richness that defines this chowder.
- 1/2 teaspoon salt: Enhances all flavors perfectly without overpowering.
- 1/4 teaspoon black pepper: Provides just the right amount of gentle heat.
- Chopped parsley or chives for garnish (optional): Adds a fresh pop of color and mild oniony flavor when serving.
How to Make Creamy Blackened Salmon Chowder Recipe
Step 1: Blacken and Cook the Salmon
Start by patting your salmon fillets dry and coating them evenly with blackening seasoning. This spice blend is the secret to that smoky, bold flavor that makes this chowder truly special. Heat 1 tablespoon of olive oil over medium-high heat and sear the salmon for about 3 to 4 minutes on each side until it’s cooked through and beautifully blackened on the outside. Once done, set the salmon aside so you can flake it into chunks later.
Step 2: Sauté the Vegetables
In a large soup pot, warm the remaining olive oil along with butter over medium heat. Toss in the diced onions, carrots, and celery, and cook them gently for 5 to 6 minutes. This softens the veggies and allows their flavors to meld beautifully, creating an aromatic base for your chowder. Make sure they become tender but not browned.
Step 3: Build the Chowder Base
Stir in the minced garlic and fresh thyme leaves, cooking for another minute to release their fragrant oils. Sprinkle the flour over the veggies and stir constantly for 1 to 2 minutes, which will help thicken the chowder without clumping. Then, gradually whisk in the chicken or seafood broth until the mixture is smooth and starts to come together.
Step 4: Simmer with Potatoes and Corn
Add the diced potatoes and bring the mixture to a gentle simmer. Let it cook uncovered for about 12 to 15 minutes, or until the potatoes are tender when pierced with a fork. Once those melt-in-your-mouth moments arrive, stir in the corn kernels and heavy cream. Continue simmering for another 5 minutes to let the flavors harmonize and the chowder become delightfully creamy.
Step 5: Add the Salmon and Season
Gently flake the cooked salmon into large chunks and fold them carefully into the chowder so they maintain their texture without breaking apart. Taste and adjust seasoning with salt and black pepper, making sure every spoonful is perfectly balanced. Your Creamy Blackened Salmon Chowder Recipe is ready to shine!
How to Serve Creamy Blackened Salmon Chowder Recipe
Garnishes
Fresh herbs such as chopped parsley or snipped chives add an inviting splash of green and fresh aroma. They brighten the dish and provide a lovely visual contrast to the creamy, golden chowder. Sprinkle generously just before serving.
Side Dishes
This chowder pairs wonderfully with crusty bread or oyster crackers. The bread’s crunch is perfect for dipping and soaking up every last bit of the creamy soup. A simple green salad with a light vinaigrette also complements it nicely if you want something refreshing alongside.
Creative Ways to Present
For a fun twist, serve your chowder in hollowed-out bread bowls or mini cast iron skillets for individual servings. Consider adding a drizzle of smoky paprika oil on top or a dollop of sour cream to elevate both flavor and presentation. These little touches make your dish feel extra special, perfect for entertaining or a cozy date night at home.
Make Ahead and Storage
Storing Leftovers
Your Creamy Blackened Salmon Chowder Recipe keeps well in an airtight container in the refrigerator for up to 3 days. As the flavors develop overnight, it often tastes even better the next day. Just be sure to stir it gently before reheating.
Freezing
While the chowder can be frozen, keep in mind that cream-based soups sometimes separate when thawed. To minimize this, freeze it without the cream and add fresh cream when reheating. Store in a freezer-safe container for up to 2 months.
Reheating
Warm leftovers over low heat on the stovetop, stirring often to prevent scorching. Add a splash of broth or cream if the chowder feels too thick. This gentle reheating keeps the salmon tender and preserves the creamy texture you love.
FAQs
Can I use smoked salmon instead of fresh salmon?
Absolutely! Smoked salmon adds an additional layer of smoky richness that pairs beautifully with the chowder’s creamy base. Just add it towards the end of cooking to avoid overcooking the delicate fish.
Is there a dairy-free alternative for the cream?
Yes, you can substitute the heavy cream with coconut milk or a dairy-free cream alternative. Keep in mind the flavor profile will change slightly, but it will still be delicious and satisfyingly creamy.
Can I make this chowder spicier?
Definitely! Add a pinch of cayenne pepper to the blackening seasoning or sprinkle some crushed red pepper flakes into the chowder while it simmers. Adjust according to your heat tolerance.
What sides go best with Creamy Blackened Salmon Chowder Recipe?
Crusty bread, oyster crackers, or a fresh green salad are classics. Roasted vegetables or garlic mashed potatoes also complement the chowder well for a fuller meal experience.
How do I ensure the salmon doesn’t fall apart when adding it to the chowder?
After cooking, let the salmon cool slightly, then flake it gently into large chunks using a fork. Fold it carefully into the chowder at the end of cooking to keep it intact.
Final Thoughts
There is something truly comforting about a bowl of creamy, flavorful chowder made with fresh ingredients and a touch of smoky blackening spice. This Creamy Blackened Salmon Chowder Recipe is one of those treasured dishes you’ll want to make again and again, whether for a quiet night in or sharing with loved ones. Go ahead, treat yourself to this hearty, warming delight — your taste buds will thank you!
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
- Diet: Pescatarian
Description
This Creamy Blackened Salmon Chowder is a comforting American classic, featuring tender salmon fillets perfectly blackened and simmered in a rich, creamy broth loaded with fresh vegetables and tender potatoes. Perfect for a satisfying main course, this chowder combines smoky blackening seasoning with hearty corn and herbs for a flavorful seafood soup that warms the soul.
Ingredients
Salmon
- 1 pound skinless salmon fillets
- 1 tablespoon blackening seasoning
- 2 tablespoons olive oil (divided)
- 1 tablespoon butter
Vegetables & Aromatics
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
Soup Base & Add-ins
- 1/4 cup all-purpose flour
- 3 cups chicken or seafood broth
- 1 cup corn kernels (fresh or frozen)
- 1 1/2 cups diced potatoes (peeled)
- 1 1/2 cups heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped parsley or chives for garnish (optional)
Instructions
- Prepare the salmon: Pat the salmon dry and rub all over with blackening seasoning to evenly coat the fish for a smoky, flavorful crust.
- Sear the salmon: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the salmon fillets and sear for 3–4 minutes per side until cooked through and lightly blackened. Remove from the pan and set aside to rest.
- Sauté vegetables: In a large soup pot, heat the remaining tablespoon of olive oil and butter over medium heat. Add diced onion, carrots, and celery, sautéing for 5–6 minutes until the vegetables soften and release their aromas.
- Add aromatics and flour: Stir in minced garlic and thyme leaves, cooking for another minute. Sprinkle in the flour, stirring constantly to cook for 1–2 minutes until the flour is incorporated but not browned.
- Create chowder base: Slowly whisk in the chicken or seafood broth to prevent lumps, blending until smooth. Add diced potatoes and bring the mixture to a simmer, cooking for 12–15 minutes until the potatoes become tender.
- Finish chowder: Stir in corn kernels and heavy cream, allowing the chowder to simmer gently for 5 more minutes to meld flavors and thicken slightly.
- Add salmon: Flake the cooked salmon into large chunks and gently fold them into the chowder. Season with salt and black pepper to taste.
- Garnish and serve: Ladle chowder into bowls and garnish with chopped parsley or chives if desired. Serve hot with crusty bread or oyster crackers for a hearty meal.
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- Smoked salmon can be used instead of blackened salmon for a deeper smoky flavor.
- This chowder pairs wonderfully with crusty bread or oyster crackers.
