If you’re craving a dish that perfectly balances bold flavors with silky, comforting richness, you’re going to adore this Creamy Blackened Salmon Chowder Recipe. Imagine tender chunks of blackened salmon swimming in a luscious, velvety broth that’s packed with hearty potatoes, sweet corn, and a touch of smoky spice. It’s a bowl of pure comfort that feels indulgent yet fresh, ideal for cozy dinners or impressing friends with something unique and satisfying. Trust me, once you try this chowder, it will quickly become a dinner favorite in your rotation.
Ingredients You’ll Need
Gathering the right ingredients for this chowder is simple and essential to building layers of delicious flavor and texture. Each component brings something special: the salmon provides rich protein and flaky goodness, while the potatoes and corn add heartiness and sweetness, all rounded out by a creamy, spiced broth that feels like a warm hug.
- Fresh salmon fillets (1 lb, skinless and boneless): Choose fresh salmon for the best texture and flavor that will stand up perfectly to the blackened seasoning.
- Blackened seasoning (2 tablespoons): This spice blend adds the iconic smoky, spicy kick that defines the dish’s bold character.
- Olive oil (2 tablespoons): Used for perfectly searing the salmon, locking in flavor and creating that irresistible crust.
- Onion (1 medium, diced): Provides a sweet, aromatic base that forms the flavor backbone of the chowder.
- Celery stalks (2, diced): Adds a subtle crunch and fresh, herbaceous notes to balance the creaminess.
- Potatoes (2 medium, peeled and cubed): Give the chowder a hearty, comforting texture that makes each bite satisfying.
- Corn kernels (1 cup, frozen or fresh): Bring a pop of natural sweetness and color, enhancing both taste and presentation.
- Chicken or vegetable broth (4 cups): Acts as the flavorful liquid base that carries the spices and melds everything together.
- Heavy cream (2 cups, or half-and-half for lighter): Creates the creamy richness that transforms this chowder into something truly special.
- Garlic powder (1 teaspoon): Subtle but essential seasoning that layers in gentle depth without overpowering.
- Smoked paprika (1/2 teaspoon, optional): Adds an extra dimension of smokiness that complements the blackened seasoning beautifully.
- Salt and pepper (to taste): Enhances all the flavors harmoniously.
- Fresh parsley (chopped, for garnish): A fresh, bright finish that adds color and a hint of herbaceous brightness.
How to Make Creamy Blackened Salmon Chowder Recipe
Step 1: Prepare and Blacken the Salmon
First, pat your salmon fillets dry with paper towels and generously coat them with the blackened seasoning, making sure every side has a flavorful layer. Heat olive oil in a large skillet over medium-high heat, then sear the salmon until it forms a crisp, charred crust and is cooked through—this usually takes about 3-4 minutes per side. Once done, remove the salmon from heat and set aside to rest. This step is key to developing the smoky, spicy flavor that defines the dish.
Step 2: Build the Chowder Base
In the same pot you’ll be making the chowder, add a little more olive oil if needed and sauté the diced onion and celery over medium heat until they’re soft and fragrant, about 5 minutes. This aromatic foundation will infuse the broth with subtle sweetness and balance the seasoning.
Step 3: Add Potatoes, Corn, and Broth
Next, toss in the peeled and cubed potatoes along with the corn kernels, stirring to combine with the softened veggies. Pour in your chicken or vegetable broth, then bring everything to a simmer. Cook until the potatoes are tender, usually around 15 minutes, which will thicken the chowder naturally and marry all the flavors for a perfect texture.
Step 4: Stir in Cream and Seasonings
Once the potatoes are tender, reduce the heat to low and gently pour in the heavy cream. Sprinkle in the garlic powder, smoked paprika (if using), and season with salt and pepper to taste. Stir everything together and let it warm through over low heat—just enough to meld the cream without boiling, ensuring the chowder remains luscious and smooth.
Step 5: Incorporate the Blackened Salmon
Flake the cooked salmon into bite-sized chunks and carefully fold them into the chowder, allowing the salmon to heat gently without breaking apart too much. This final touch brings the rich, smoky, and creamy components together beautifully for the ultimate bowl of comfort.
How to Serve Creamy Blackened Salmon Chowder Recipe
Garnishes
To elevate your chowder visually and add bursts of fresh flavor, sprinkle chopped fresh parsley over each bowl just before serving. For a little extra zing, you can also add a squeeze of lemon juice or a few thinly sliced green onions, which brighten the overall flavor and complement the creaminess perfectly.
Side Dishes
This chowder stands beautifully on its own, but if you want to round out your meal, consider serving it with crusty bread or warm garlic focaccia to soak up every last drop of that rich broth. A simple green salad with a tangy vinaigrette also pairs wonderfully, offering a crisp counterpoint to the chowder’s creamy texture.
Creative Ways to Present
For a fun twist, serve your Creamy Blackened Salmon Chowder Recipe in small, hollowed-out bread bowls—these edible “bowls” make the meal feel extra special and rustic. Alternatively, garnish with crispy bacon bits or a drizzle of chipotle oil for added smoky depth and crunch. It’s all about making the experience as delicious as it is beautiful.
Make Ahead and Storage
Storing Leftovers
Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days. The flavors tend to meld even more after resting a day, so leftovers often taste even better! Just give it a gentle stir before reheating as the cream may separate slightly.
Freezing
While chowders with cream can be tricky to freeze because dairy sometimes separates, this recipe can be frozen if done carefully. Cool the chowder completely and transfer it to a freezer-safe container, but note that texture may change slightly. It’s best to freeze before adding the cream and stir it in fresh after thawing and reheating.
Reheating
Reheat your Creamy Blackened Salmon Chowder gently on the stove over low heat, stirring frequently to prevent scorching. If the chowder has thickened too much or looks separated, add a splash of broth or cream to bring back its creamy consistency before serving.
FAQs
Can I use different types of fish instead of salmon?
Absolutely! While salmon is ideal for its flavor and texture in this chowder, you can swap in other firm fish like cod or halibut. Just adjust cooking times accordingly to make sure the fish remains tender and flaky.
Is there a way to make this chowder lighter?
Yes, you can substitute half-and-half or even whole milk for the heavy cream to reduce fat content. The chowder will still be deliciously creamy, just slightly less rich.
How spicy is the blackened seasoning in this recipe?
The spice level depends on your blackened seasoning choice. Most blends have a mild to moderate heat balanced with smokiness, but you can adjust by adding more or less seasoning or even combine it with mild paprika if you prefer less heat.
Can I prepare the chowder in advance for a dinner party?
Definitely! You can prepare the chowder base a day ahead and reheat it gently. Add the freshly cooked blackened salmon just before serving to keep the flavors vibrant and textures perfect.
What sides would you recommend pairing with this chowder?
Crusty bread, garlic rolls, or a simple green salad with a lemon vinaigrette are fantastic companions. They complement the chowder’s richness and add an enjoyable contrast in textures and flavors.
Final Thoughts
This Creamy Blackened Salmon Chowder Recipe is one of those wonderful dishes that comforts and excites with every spoonful. It’s perfect for anyone who loves bold flavors layered in a smooth, satisfying bowl. I hope you’ll give this recipe a try soon and watch it quickly become a beloved classic in your kitchen. Cozy up, dig in, and enjoy every creamy, smoky bite!
Print
Creamy Blackened Salmon Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup/Chowder
- Method: Stovetop
- Cuisine: American
Description
This creamy blackened salmon chowder is a comforting and flavorful dish combining tender, spiced salmon with hearty potatoes, sweet corn, and a rich, creamy broth. Ideal for chilly days, this chowder blends smoky spices with fresh vegetables and a luscious finish, delivering a satisfying, homemade meal in just 45 minutes.
Ingredients
Salmon and Seasoning
- 1 lb fresh salmon fillets, skinless and boneless
- 2 tablespoons blackened seasoning (store-bought or homemade)
- 2 tablespoons olive oil
Vegetables
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and cubed
- 1 cup frozen corn kernels (or fresh corn off the cob)
Broth and Cream
- 4 cups chicken broth (or vegetable broth)
- 2 cups heavy cream (or half-and-half for a lighter version)
Spices and Garnish
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional, for extra smokiness)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Salmon: Pat the salmon fillets dry and coat both sides evenly with the blackened seasoning to infuse them with smoky, spicy flavors.
- Sear the Salmon: Heat the olive oil in a large pot or deep skillet over medium-high heat. Add the seasoned salmon fillets and sear for about 3-4 minutes on each side until cooked through and charred slightly. Remove the salmon from the pot and set aside, keeping warm.
- Sauté the Vegetables: In the same pot, add the diced onion and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Potatoes and Corn: Mix in the peeled and cubed potatoes along with the corn kernels. Cook for another 3 minutes to combine flavors.
- Add Broth and Seasonings: Pour in the chicken broth, then stir in the garlic powder, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer uncovered for about 15 minutes or until the potatoes are tender.
- Add Cream: Stir in the heavy cream or half-and-half to give the chowder its creamy texture. Heat through gently without boiling to prevent curdling.
- Flake and Return Salmon: Flake the cooked salmon into bite-sized pieces and return it to the pot, stirring carefully to mix without breaking up the fish too much.
- Simmer and Finish: Let the chowder simmer for 3-5 minutes to meld the flavors. Adjust salt and pepper to taste.
- Garnish and Serve: Ladle the chowder into bowls and garnish with freshly chopped parsley for a fresh, vibrant finish. Serve hot with crusty bread if desired.
Notes
- Use half-and-half instead of heavy cream for a lighter chowder, but the texture will be slightly less rich.
- For homemade blackened seasoning, mix paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and pepper.
- To make this chowder gluten-free, ensure your broth and seasoning blend contain no gluten additives.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
