Creamy Blackened Salmon Chowder is like a warm hug in a bowl, perfectly blending the smoky flavors of blackened salmon with the rich creaminess of chowder. This dish strikes the right balance between comforting and sophisticated, making it an ideal choice for a cozy dinner or a laid-back lunch. The moment you take a spoonful, you’ll be greeted with tender gnocchi, sweet corn, and luscious salmon, inviting you to savor each bite. Trust me, once you make this recipe, it’ll be a mainstay in your meal rotation.

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 of making a creamy chowder when a rainy day left me craving something soul-soothing. I wanted to combine the deep flavors of blackened salmon with a chowder rich in texture and nourishment. The wonderful thing about this creamy blackened salmon chowder is that it’s not only easy to make but also a delightful way to impress your family and friends—potentially turning any ordinary weeknight into a special occasion. Plus, it elegantly showcases salmon’s beautiful flavor without overshadowing its natural taste. So grab your ingredients and get ready to whip up a comforting dish sure to warm your heart.

Why You’ll Love This Recipe

Simple & Quick: You can have this chowder ready in under 30 minutes, making it perfect for busy weeknights.
Irresistible Flavor: The smoky, spicy notes of the blackened salmon pair beautifully with the creamy chowder, creating a deliciously satisfying bowl.
Eye-Catching Appeal: With the vibrant colors of the roasted corn and fresh scallions, this dish is as pleasing to the eyes as it is to the palate.
Flexible Serving: Enjoy it as a hearty lunch, dinner, or even a comforting snack on a chilly day.
Diet-Friendly Options: Easily adaptable, you can substitute with gluten-free options to fit your dietary needs.

Ingredients You’ll Need

1 lb. wild-caught sockeye salmon: This flavorful variety brings a rich taste; if unavailable, any skinless salmon will suffice.
2 tablespoons extra virgin olive oil: Essential for cooking and adds a delicious base flavor.
1 tablespoon blackened seasoning: Use either homemade or store-bought. This spice mix gives the salmon its signature smoky heat.
1 tablespoon raw honey, organic: A touch of sweetness balances the spices perfectly.
2 garlic cloves, whole or minced: Garlic adds depth and warmth to the chowder.
1 tablespoon extra virgin olive oil: Additional oil for sautéing the vegetables.
½ red onion, chopped: Offers a mild sweetness that complements the other ingredients.
4 garlic cloves, minced: More garlic for that rich aroma and taste.
1 teaspoon blackened seasoning: To ensure the base of the chowder echoes the flavors of the salmon.
1 teaspoon smoked paprika: Adds another layer of smokiness and a beautiful color.
Sea salt, to taste: A must for enhancing flavors; adjust as needed.
4 tablespoons organic all-purpose flour: Helps thicken the chowder, making it luxuriously creamy.
1 (16 oz.) package potato gnocchi: Quick-cooking and tender; feel free to substitute with Yukon or Russet potatoes.
3 cups frozen corn: Adds sweetness and texture; fresh corn can be used when in season.
4 cups organic chicken stock or bone broth: For a rich, savory base. Vegetable or seafood stock are great alternatives.
1 ½ cups organic heavy cream: Essential for the creamy consistency.
1 cup organic sharp cheddar, shredded: Melts beautifully, adding flavor and texture.
1 cup organic mild cheddar, shredded: Balances the sharper cheese with a creamier texture.
Roasted jalapeños, sliced: For an added kick; adjust to your spice level preference.
Roasted corn: For garnish, providing a pop of color and sweetness.
Shredded blackened salmon: Reserved for topping, making each bowl even heartier.
Chopped scallions (aka green onions): Freshness and crunch to brighten the chowder.
Fresh thyme sprigs: A lovely herb to garnish, giving a fresh aroma.

How to Make Creamy Blackened Salmon Chowder

Preheat the Oven: Set your oven to 400 degrees Fahrenheit and line a small baking sheet with foil paper to ensure easy cleanup.
Prepare the Salmon: Season your rinsed and patted dry salmon with 2 tablespoons of extra virgin olive oil, 1 tablespoon of blackened seasoning, 1 tablespoon of raw honey, and 2 whole garlic cloves. Rub everything onto the salmon until thoroughly coated. Place the salmon on the prepared baking sheet and roast for 15-20 minutes on the top rack, or until the salmon flakes apart easily when touched.
Shred the Salmon: Remove the salmon from the oven. Using two forks, gently pull the flesh apart into large chunks. Set aside, ensuring to save a few tablespoons of shredded salmon for topping if desired.
Sauté the Aromatics: In a medium-sized Dutch oven pot over medium-high heat, add 1 tablespoon of extra virgin olive oil. Once heated, add the chopped ½ red onion and 4 minced garlic cloves. Sauté 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 potato gnocchi (or cubed potatoes), mixing until everything is coated. Gradually add in 4 tablespoons of organic all-purpose flour and stir again to combine.
Combine Stock and Cream: Pour in 4 cups of organic chicken stock (or your choice of broth), stirring frequently to avoid lumps until thickened. Then blend in 1 ½ cups of organic heavy cream, 3 cups of frozen corn, and the shredded salmon. Let everything simmer for about 10-12 minutes until the gnocchi floats to the top and is tender.
Melt the Cheeses: Stir in 1 cup of organic sharp cheddar and 1 cup of organic mild cheddar until melted and the chowder is deliciously creamy. Simmer for another 1-2 minutes to blend the flavors.
Serve and Garnish: Remove the chowder from heat and serve immediately in prepared bowls, topped with reserved shredded salmon, roasted corn, sliced jalapeños, chopped scallions, or fresh thyme sprigs. A side of garlic bread or a fresh salad complements this chowder wonderfully.

Storing & Reheating

Allow your Creamy Blackened Salmon Chowder to cool completely before storing. Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to three months; just be sure to use freezer-safe containers. When reheating, warm it gently in a pot over low heat, stirring occasionally, until heated through. Note that the texture might change slightly, but you can refresh it with a splash of broth or cream.

Chef’s Helpful Tips

Avoid overcooking the salmon; it should be flaky and just cooked through for the best texture.
If using gnocchi, it’s important to stir gently during cooking to prevent them from breaking apart.
Experiment with different cheeses; a pepper jack or gouda can add a unique twist.
Reheat slowly to maintain the creamy consistency, adding a bit of extra cream if necessary.
For a spicier version, add more jalapeños or a few dashes of hot sauce to the chowder.

Creamy Blackened Salmon Chowder is a heartwarming dish you won’t tire of. It combines an array of textures and flavors that create an unforgettable experience. Don’t hesitate to experiment with the ingredients or tweak the spices to match your family’s preferences. Enjoy this chowder as a delightful meal any time of the year.

Recipe FAQs

Can I use fresh salmon instead of frozen?

Absolutely! Fresh salmon is perfect for this recipe. Just be sure to adjust the cooking time slightly if needed, depending on thickness.

What if I can’t find gnocchi?

You can easily substitute gnocchi with Yukon or Russet potatoes. Just peel and chop them into bite-sized pieces, cooking them until they’re fork-tender.

Can I make this recipe dairy-free?

Yes! Substitute the heavy cream with coconut milk or a dairy-free cream alternative, and use dairy-free cheese. The chowder will still be creamy and delicious!