Creamy Blackened Salmon Chowder is one of those dishes that feels both comforting and indulgent at the same time. Imagine a warm, velvety soup filled with tender pieces of blackened salmon, pillowy gnocchi, and sweet corn swimming in a rich, creamy broth. Each spoonful offers an explosion of flavor that perfectly balances the smoky spices with a hint of sweetness, making it a delightful choice for any occasion—be it a cozy weeknight dinner or a special gathering with family and friends.

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
Creamy Blackened Salmon Chowder

I first fell in love with this recipe on a chilly evening while desperately craving something warm and satisfying. I had some fresh sockeye salmon on hand and decided to turn it into a chowder that would warm not just my body, but my soul. The combination of the blackened seasoning with the creaminess of the chowder created a dish that was not just filling but incredibly tasty. Trust me when I say, this Creamy Blackened Salmon Chowder will quickly become a favorite in your household, leaving everyone asking for seconds!

Why You’ll Love This Recipe

Simple & Quick: This chowder comes together in about 30 minutes, making it a perfect choice for busy evenings.
Irresistible Flavor: The unique combination of the smoky blackened seasoning and the creamy goodness packs a flavor punch that’s hard to resist.
Eye-Catching Appeal: The deep colors of the salmon, corn, and garnishes make this dish not just delicious but also visually stunning.
Flexible Serving: Serve it as a warm hug on a cold day or impress your guests at a dinner party. It’s perfect for any setting!
Diet-Friendly Options: With easy adaptations, this chowder can be made gluten-free or dairy-free without compromising flavor.

Ingredients You’ll Need

1 lb. wild-caught sockeye salmon: Fresh salmon adds a rich, buttery taste that elevates the chowder.
2 tablespoons extra virgin olive oil: For a healthy fat and to help the spices adhere to the salmon.
1 tablespoon blackened seasoning: This homemade or store-bought spice blend adds a smoky, spicy kick.
1 tablespoon raw honey: A hint of sweetness to balance the spices; organic is recommended for the best flavor.
2 garlic cloves, whole or minced: Imparts an aromatic foundation to the chowder.
1 tablespoon extra virgin olive oil: Used to sauté the onions, adding depth to the base of the soup.
½ red onion, chopped: Less pungent than yellow onion, it brings a subtle sweetness.
4 garlic cloves, minced: Enhances the overall flavor and cooking aroma.
1 teaspoon blackened seasoning: Adds more depth to the chowder’s flavor profile.
1 teaspoon smoked paprika: For an additional layer of smokiness.
Sea salt, to taste: Always add just a pinch to enhance the dish’s overall flavor.
4 tablespoons organic all-purpose flour: Thickens the chowder for a creamy consistency.
1 (16 oz.) package potato gnocchi: These fluffy dumplings add heartiness and texture; feel free to use potatoes if you prefer.
3 cups frozen corn: Offers a touch of sweetness and a pop of color.
4 cups organic chicken stock or bone broth: Provides a rich base flavor; vegetable or seafood stock can be substituted.
1 ½ cups organic heavy cream: Makes the chowder luxuriously creamy, enriching each spoonful.
1 cup organic sharp cheddar, shredded: For a robust cheese flavor.
1 cup organic mild cheddar, shredded: Balances sharpness with a creamy taste (other cheese varieties can work too).
Roasted jalapeños, sliced: For an extra kick; adjust to your heat preference.
Roasted corn: Adds a smoky, sweet crunch.
Shredded blackened salmon: An optional topping for extra flair and flavor.
Chopped scallions (green onions): FRESHness to contrast the creamy chowder.
Fresh thyme sprigs: Complements the rich flavors with a hint of earthiness.

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: Rinse and pat dry the sockeye salmon, then coat it with 2 tablespoons of extra virgin olive oil, 1 tablespoon of blackened seasoning, 1 tablespoon of raw honey, and 2 whole garlic cloves. Ensure everything is evenly mixed and well-rubbed on the salmon.
Roast the salmon: Place the seasoned salmon on the baking sheet and roast it on the top rack for 15-20 minutes or until the salmon is fully cooked. It should flake easily when touched.
Shred the salmon: Once cooked, take it out and gently pull it apart using two forks until it’s shredded but in large pieces. Reserve a few tablespoons for garnishing later.
Sauté the onions and garlic: In a medium-sized Dutch oven pot, heat 1 tablespoon of extra virgin olive oil over medium-high heat. Add the chopped red onion and 4 minced garlic cloves, sautéing until the onions are translucent and fragrant, about 1-2 minutes.
Add spices and gnocchi: Stir in 1 teaspoon of blackened seasoning, 1 teaspoon of smoked paprika, and the gnocchi, making sure everything is coated. Add in 4 tablespoons of organic all-purpose flour and mix well.
Pour in the chicken stock: Gradually add 4 cups of organic chicken stock, stirring to avoid lumps. Keep stirring until the mixture thickens.
Combine with cream and corn: Now, stir in 1 ½ cups of organic heavy cream, 3 cups of frozen corn, and the shredded salmon. Let it simmer for about 10-12 minutes, ensuring the gnocchi are fully cooked and tender.
Add cheese: Mix in both types of cheddar cheese—1 cup of organic sharp cheddar and 1 cup of organic mild cheddar—stirring until melted and the chowder achieves a creamy consistency. Allow it to simmer for another 1-2 minutes.
Serve: Remove from heat and ladle the chowder into bowls. Top off with shredded salmon, roasted corn, sliced jalapeños, chopped scallions, or fresh thyme sprigs. Pair it with garlic bread or a fresh salad for an extra touch.
Bon Appetit!

Storing & Reheating

To store your leftover chowder, let it cool to room temperature, then transfer it to an airtight container. It can stay at room temperature for a couple of hours, but refrigerate any leftovers for up to 3 days. You can freeze this chowder for up to 3 months in a freezer-safe container. To reheat, gently warm it on the stovetop over medium-low heat, stirring occasionally until hot, which usually takes about 10 minutes. Keep in mind that the texture may change slightly, so to refresh the creaminess, consider adding a splash of cream or broth while reheating.

Chef’s Helpful Tips

Watch the cooking time: Overcooked salmon can become dry. Keep an eye on it as it roasts.
Use room-temperature ingredients: For the best consistency, allow the heavy cream and cheeses to come to room temperature before adding them to the chowder.
Adjust the seasoning to your taste: Feel free to play around with the blackened seasoning and smoked paprika levels to find your perfect balance.
If using potatoes instead of gnocchi, cook them until tender before adding the chicken stock.
Make ahead: This chowder can be made a day in advance. Just remember to add the cheese right before serving.

This Creamy Blackened Salmon Chowder not only promises a fantastic flavor experience but also a chance for you to experiment and make it truly your own.

Recipe FAQs

Can I use a different type of fish?

Absolutely! While sockeye salmon is rich and flavorful, you can easily substitute it with a firm fish like cod or halibut. Just adjust the cooking time accordingly, as different fish cook at varying rates.

Can I make this chowder dairy-free?

Yes! Substitute the heavy cream with full-fat coconut milk or almond milk, and choose dairy-free cheese alternatives. This will give you a creamy texture while keeping it dairy-free.

What should I serve with this chowder?

It pairs wonderfully with crusty garlic bread, a light salad, or even some fish tacos for a fun twist. You can also garnish with avocado slices for an extra creamy touch.

How can I adjust the spice levels?

If you prefer a milder chowder, cut back on the blackened seasoning and smoked paprika. You can also leave out the roasted jalapeños or reduce their quantity for a more accessible spice level.

More Main Dishes Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Creamy Blackened Salmon Chowder

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Peter
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Soups
Method: Baking
Cuisine: American

Print Recipe

Description

This Creamy Blackened Salmon Chowder is a delightful blend of flavors featuring wild-caught salmon, creamy textures, and comforting ingredients. Ideal for a quick yet satisfying dinner, it’s a must-try for lovers of homemade meals.

Ingredients

Scale

1 lb. wild-caught sockeye salmon
2 tbsps extra virgin olive oil
1 tablespoon blackened seasoning, homemade or store-bought
1 tablespoon raw honey, organic
2 garlic cloves, whole or minced
1 tablespoon extra virgin olive oil
½ red onion, chopped
4 garlic cloves, minced
1 teaspoon blackened seasoning, homemade or store-bought
1 teaspoon smoked paprika
sea salt, to taste
4 tbsps organic all-purpose flour
1 (16 oz.) package potato gnocchi, homemade or store-bought
3 cups frozen corn, sweet or regular
4 cups organic chicken stock or bone broth
1 ½ cups organic heavy cream
1 cup organic sharp cheddar, shredded or freshly-grated
1 cup organic mild cheddar, shredded or freshly-grated
roasted jalapeños, sliced
roasted corn
shredded blackened salmon
chopped scallions (aka green onions)
fresh thyme sprigs

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F and prepare a small baking sheet with foil.
Coat the salmon with olive oil, blackened seasoning, honey, and garlic, ensuring it's thoroughly covered. Place it on the baking sheet.
Roast the salmon for 15-20 minutes until it's fully cooked and flakes apart easily.
Remove the salmon from the oven and use two forks to shred it into large pieces. Set aside, reserving some for topping if desired.

Notes

If using fresh potatoes instead of gnocchi, peel and chop them into small pieces before cooking.
Adjust the seasoning according to taste, especially the salt and blackened seasoning.
Feel free to mix in additional vegetables for extra nutrition and flavor.