Creamy Blackened Salmon Chowder is not just any soup; it’s an experience bursting with flavor and texture. The combination of rich, creamy broth with the smoky spice of blackened salmon creates a delightful balance that warms the soul. Each spoonful delivers the freshness of wild-caught sockeye salmon, perfectly complemented by tender potato gnocchi and sweet corn. This chowder is perfect for those chilly evenings when comfort food calls for something exceptional.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Creamy Blackened Salmon Chowder
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Creamy Blackened Salmon Chowder

I first stumbled upon the idea for creamy chowder while exploring flavors to transform my go-to salmon recipe. After many attempts, this heavenly concoction hit the mark! The sensory appeal, from the tantalizing aroma of spices hitting the pan to the vibrant colors swirling in the pot, makes this dish as enjoyable to prepare as it is to eat. Trust me, once you try this creamy blackened salmon chowder, it might just become a regular in your kitchen!

Why You’ll Love This Recipe

Simple & Quick: Ready in about 30 minutes from start to finish—perfect for busy weeknights!
Irresistible Flavor: The smoky, spicy notes of blackened salmon paired with creamy cheese create an unforgettable taste.
Eye-Catching Appeal: The vibrant colors of fresh ingredients make it as beautiful as it is delicious.
Flexible Serving: Perfect for cozy family dinners or impressing guests at your next gathering.
Diet-Friendly Options: Easily adaptable—try swapping out ingredients to cater to different dietary needs.

Ingredients You’ll Need

1 lb. wild-caught sockeye salmon: Known for its rich flavor and firm texture, sockeye brings a lovely deep color and a taste of the ocean to your chowder.
2 tbsp extra virgin olive oil: This will help the salmon blacken beautifully while adding a hint of fruity flavor.
1 tablespoon blackened seasoning: You can use homemade or store-bought; either way, it gives that essential spicy kick.
1 tablespoon raw honey: This subtle sweetness balances the spices splendidly.
2 garlic cloves (whole or minced): Garlic adds depth and warmth; use whole for a milder essence or minced for a stronger taste.
1 tablespoon extra virgin olive oil: This oil will be used in the chowder to create a flavorful base.
½ red onion, chopped: The sweetness of red onion enhances the overall flavor profile.
4 garlic cloves, minced: Using minced garlic adds an aromatic punch to the chowder.
1 teaspoon blackened seasoning: Another hit of seasoning to amplify flavors as you cook the chowder.
1 teaspoon smoked paprika: This ingredient intensifies the smoky flavor and adds a beautiful color.
Sea salt, to taste: Enhances the flavors of the other ingredients, so adjust according to preference.
4 tbsp organic all-purpose flour: This thickens the chowder to a beautifully creamy consistency.
1 (16 oz.) package potato gnocchi: These tender morsels absorb the flavors of the broth; feel free to substitute with cubed Yukon or Russet potatoes.
3 cups frozen corn: Sweet and satisfying, corn adds a lovely texture to the chowder.
4 cups organic chicken stock or bone broth: The base of the soup, providing depth; you could also opt for veggie or seafood stock.
1 ½ cups organic heavy cream: This elevates the chowder to creamy perfection.
1 cup organic sharp cheddar, shredded: Adds a deliciously tangy flavor.
1 cup organic mild cheddar, shredded: This will create a wonderfully creamy element while balancing the sharpness.
Roasted jalapeños, sliced: Optional garnish that elevates the heat level for spice lovers!
Roasted corn: As a garnish, it adds sweetness and a pop of color.
Shredded blackened salmon: Save some of the salmon from baking for a beautiful topping.
Chopped scallions (aka green onions): Fresh and crisp, they add a nice crunch.
Fresh thyme sprigs: Gorgeous for garnishing and infusing a hint of herby freshness.

How to Make Creamy Blackened Salmon Chowder

Preheat your oven: Set it to 400 degrees Fahrenheit and line a small baking sheet with foil for easy cleanup.
Prepare the salmon: Take your rinsed and patted dry sockeye salmon and coat it with 2 tablespoons of extra virgin olive oil, 1 tablespoon of blackened seasoning, 1 tablespoon of raw honey, and the whole garlic cloves. Make sure it’s well rubbed all over.
Roast the salmon: Place your seasoned salmon on the baking sheet and roast it on the top rack for about 15-20 minutes, or until it flakes easily with a fork; this is the key to perfect oven-roasted salmon.
Shred the salmon: Once it’s out of the oven, use two forks to gently shred it into large pieces. Set a few tablespoons aside for garnishing later if desired.
Sauté the aromatics: In a medium-sized Dutch oven or a heavy pot, heat 1 tablespoon of extra virgin olive oil over medium-high heat. Add the chopped red onion and 4 minced garlic cloves; sauté until they turn translucent and fragrant—about 1-2 minutes.
Add seasoning and gnocchi: Stir in 1 teaspoon of blackened seasoning and 1 teaspoon of smoked paprika before adding the potato gnocchi. Mix well to ensure everything is evenly coated.
Thicken the soup: Sprinkle in 4 tablespoons of organic all-purpose flour, stirring until combined. This will help thicken up the chowder as it cooks.
Pour in the stock: Gradually pour in 4 cups of organic chicken stock while stirring to avoid lumps. Bring the mixture to a simmer, allowing it to thicken for a few minutes.
Incorporate the cream and corn: Add in the 1 ½ cups of organic heavy cream, 3 cups of frozen corn, and the shredded blackened salmon you’d roasted earlier. Stir everything together and let it simmer for about 10-12 minutes until the gnocchi floats to the top and is tender.
Add the cheese: Stir in both the sharp and mild cheddar cheeses, mixing until they melt and the soup becomes luxuriously creamy. Let it simmer for another 1-2 minutes.
Serve and garnish: Remove from heat and ladle into bowls. Top with the reserved shredded salmon, roasted corn, sliced jalapeños, chopped scallions, and fresh thyme sprigs if you like. Pair it with garlic bread or a fresh salad for an even heartier meal.
Enjoy every bite: Each bowl is sure to be a crowd-pleaser!

Storing & Reheating

To store your creamy blackened salmon chowder, cool it completely at room temperature (not longer than two hours). You can keep it in an airtight container in the refrigerator for up to 3 days. For longer storage, it freezes remarkably well—transfer it to a freezer-safe container and store for up to 3 months. When reheating, do so gently on the stove over low heat until warmed through, about 10 minutes. Just keep in mind the texture might slightly change, so adding a splash of cream can help refresh its creaminess.

Chef’s Helpful Tips

Avoid overcooking the salmon; it should be flaky but not dry.
If using fresh garlic, go for whole cloves initially to mellow the flavor, adding minced garlic later for depth.
When mixing the flour, make sure to cook it out for a minute to avoid a raw taste in your chowder.
Use low-sodium stock if you prefer to control the saltiness of your dish.
Got leftovers? This chowder can be reheated, but it’s best enjoyed fresh to maintain its creamy texture!

Creamy blackened salmon chowder is a great way to embrace seasonal ingredients while inviting some warmth into your home. The combination of smoky, spicy, creamy, and comforting will leave you and your loved ones asking for seconds. Don’t hesitate to make it your own by tweaking the spices or even adding veggies you have on hand.

Recipe FAQs

Can I use frozen salmon for this chowder?

Absolutely! Just make sure to thaw the salmon in the refrigerator overnight before using it in the recipe. This prevents excess moisture from affecting the cooking process.

How can I make this chowder gluten-free?

To make your chowder gluten-free, substitute the all-purpose flour with an equal amount of cornstarch mixed with water. Add it at the same time as the stock to create that luscious thickness.

What can I substitute for gnocchi?

If you can’t find gnocchi or want a lighter option, you can use about 2 medium Yukon or Russet potatoes, peeled and diced. They’ll add a hearty texture without the extra carbs from the gnocchi.

Can other proteins be used in this chowder?

Definitely! While the blackened sockeye salmon shines in this recipe, feel free to swap it with cooked shrimp or even chicken if you prefer. Adjust the cooking times accordingly to ensure tender results.