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
Scale
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.
