Get ready for a bowl that’s pure comfort with a little kick: Creamy Blackened Salmon Chowder. This gorgeous soup brings together smoky, seared salmon, tender vegetables, sweet corn, and a luxuriously rich broth — it’s the type Soup. In just 45 minutes, you’ll have a chowder teeming with color, flavor, and heartiness, all in one pot. Trust me, if you love a seafood soup with a creamy twist, this will easily become a staple in your kitchen.
Ingredients You’ll Need
One of the best things about Creamy Blackened Salmon Chowder is how it relies on simple, everyday ingredients that join forces in the most delicious way. Each element brings its own personality, whether it’s for extra depth, a silky texture, or pops of flavor.
- Olive oil (1 tablespoon): Adds a subtle fruitiness and helps the salmon get that crave-worthy sear.
- Butter (1 tablespoon): Provides rich, comforting flavor while encouraging perfect browning.
- Salmon fillets, skin removed (1 pound): The star of this chowder; opt for firm, fresh salmon for the best texture.
- Blackened seasoning (1 tablespoon): Packs smoky heat and complexity; use homemade or your favorite store-bought blend.
- Onion, finely chopped (1 small): The base of savory depth in every great chowder.
- Garlic cloves, minced (2): Adds aromatic warmth that ties all the flavors together.
- Carrots, diced (2 medium): Lend gentle sweetness and a burst of color.
- Celery stalks, diced (2): Bring subtle earthy flavor and crunchiness.
- Potatoes, peeled and diced (2 medium): Give the soup body and make it irresistibly hearty.
- Salt (1/2 teaspoon): Essential for amplifying every ingredient.
- Black pepper (1/4 teaspoon): Provides a hint of background heat.
- Smoked paprika (1/4 teaspoon): Amplifies the smoky notes of the salmon with a beautiful red glow.
- Thyme (1/4 teaspoon): Adds a woodsy, herbal note for depth.
- Chicken or seafood broth (3 cups): The flavorful base that soaks up all the good stuff.
- Corn kernels, fresh or frozen (1 cup): Sweet, golden bites that punctuate each spoonful.
- Heavy cream (1 1/2 cups): For that signature luscious, creamy finish.
- Fresh parsley, chopped (1 tablespoon, optional): For sprinkling over the top; adds a burst of color and brightness.
- Lemon wedges, for serving: A squeeze wakes up the whole bowl with brightness!
How to Make Creamy Blackened Salmon Chowder
Step 1: Season and Sear the Salmon
Pat your salmon fillets dry with paper towels, then rub them all over with the blackened seasoning. Grab your favorite large pot or Dutch oven, and heat the olive oil and butter over medium-high. When hot and shimmering, lay the seasoned salmon fillets in the pan. Sear for 3 to 4 minutes per side, just until they pick up a deep, flavorful crust and are cooked through. Set the salmon aside on a plate to cool slightly; you’ll want those gorgeous flakes later on.
Step 2: Sauté the Aromatics and Vegetables
In the same pot (you want every bit of flavor left behind from the salmon!), toss in your chopped onion, garlic, diced carrots, and celery. Sauté for about 4 to 5 minutes, stirring often, until the veggies start to soften and their aromas fill the kitchen. This is where the chowder starts building those irresistible layers of savory goodness.
Step 3: Simmer the Potatoes and Spices
Now add the peeled, diced potatoes, salt, black pepper, smoked paprika, thyme, and pour in the broth. Give it all a good stir. Bring the pot to a gentle boil, then lower the heat and let it all simmer for about 15 to 18 minutes, or until the potatoes are fork-tender and ready to melt in your mouth.
Step 4: Stir in the Cream and Corn
Time for the creamy magic! Stir in the corn kernels and heavy cream. Turn the heat down and let everything warm through for another five minutes. The chowder will start looking silky and rich, with sweet hints from the corn balancing the savory broth.
Step 5: Add the Salmon and Finish
Once the salmon is cool enough to handle, break it into large, juicy flakes and, ever-so-gently, fold them into the creamy chowder. Let the soup simmer on low for 2 to 3 minutes until everything is heated through. Taste and adjust for salt and pepper. Serve it steaming hot, scattered with chopped fresh parsley and a lemon wedge on the side.
How to Serve Creamy Blackened Salmon Chowder
Garnishes
You can transform Creamy Blackened Salmon Chowder into a showstopper with simple, vibrant garnishes. A flurry of fresh parsley adds a beautiful pop of green, while a crack of black pepper or a dusting of smoked paprika can really make the colors sing. Don’t skip the lemon wedges — squeezing a little over each bowl just before serving brings every spoonful to life.
Side Dishes
For a soul-satisfying meal, crusty sourdough bread or toasted baguette slices are classic – you’ll want something perfect for swiping up every last drop. Oyster crackers are cozy and fun, but warm cornbread muffins or a light green salad with a tangy vinaigrette make delicious companions too, balancing the creaminess of the chowder without overpowering it.
Creative Ways to Present
Take Creamy Blackened Salmon Chowder to the next level by serving it in hollowed-out bread bowls for a rustic centerpiece. For a playful dinner party, offer mini samplers in espresso cups or shot glasses as a chic appetizer. Don’t be shy about adding a few bacon bits or a swirl of extra cream on top for extra flair and flavor.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Blackened Salmon Chowder keeps beautifully in the fridge for up to three days. Make sure to let it cool to room temperature before transferring to an airtight container to maintain that lovely texture and flavor.
Freezing
Chowders with cream tend to change in consistency after freezing, but you can absolutely freeze this recipe for up to two months if you don’t mind a slightly different texture. I recommend thawing overnight in the fridge, then stirring well while reheating to restore some of its creamy goodness.
Reheating
Gently reheat Creamy Blackened Salmon Chowder on the stovetop over low heat, stirring frequently so the cream doesn’t separate. If it gets a little thick, just thin with a splash of broth or milk until the texture is perfect again. A quick microwave in a heat-safe bowl also works — just go slow and stop to stir every 30 seconds.
FAQs
Can I use leftover cooked salmon?
Absolutely! This is a fantastic way to repurpose leftover cooked or grilled salmon. Just skip the blackening and searing, flake the salmon, and add it at the end to warm through.
What can I use instead of heavy cream?
If you want a lighter version, substitute half-and-half or even whole milk, though you’ll lose a bit of that ultra-creamy texture. For a dairy-free option, try using coconut milk, but keep in mind the flavor will be different.
Is Creamy Blackened Salmon Chowder gluten free?
Yes, as written, this chowder is naturally gluten free – just double-check that your broth and blackened seasoning are gluten free if you’re cooking for someone with dietary restrictions.
How spicy is this chowder?
It has a mild, smoky heat from the blackened seasoning, but it’s not overpowering. If you love heat, add a pinch of cayenne or extra blackened seasoning; if you prefer it milder, use less or skip the seasoning on the salmon.
Can I add other seafood?
Absolutely! Feel free to toss in shrimp, lump crab, or even chunks of white fish along with the salmon for a seafood lover’s dream bowl. Stagger their addition to avoid overcooking delicate seafood.
Final Thoughts
There’s something so satisfying about a big bowl of Creamy Blackened Salmon Chowder — it’s rich yet fresh, hearty but not heavy, and it packs enough wow-factor for both family dinners and special gatherings. If you’re craving a true comfort dish with plenty of personality, give this recipe a try. I promise, one creamy, smoky spoonful and you’ll be hooked!
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Creamy Blackened Salmon Chowder Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and comforting flavors of this Creamy Blackened Salmon Chowder. This hearty soup combines tender blackened salmon, vegetables, and a creamy broth for a satisfying meal.
Ingredients
- 1 pound salmon fillets (skin removed)
- 1 tablespoon blackened seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon thyme
- 3 cups chicken or seafood broth
- 1 cup corn kernels (fresh or frozen)
- 1 1/2 cups heavy cream
- 1 tablespoon chopped fresh parsley (optional)
- lemon wedges for serving
Salmon:
Chowder:
Instructions
- Prepare Salmon: Rub salmon fillets with blackened seasoning. Cook in olive oil and butter until blackened and cooked through. Flake into chunks.
- Make Chowder: Cook onion, garlic, carrots, and celery until softened. Add potatoes, seasonings, and broth. Simmer until potatoes are tender. Stir in corn and cream.
- Finish Dish: Fold in flaked salmon, simmer to warm through. Adjust seasoning. Garnish with parsley and serve with lemon wedges.
Notes
- You can substitute heavy cream with half-and-half for a lighter version.
- For extra flavor, consider adding a splash of white wine or a pinch of cayenne.
- Serve with crusty bread or oyster crackers for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 90 mg
