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
Scale
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.
