Description
This Creamy Blackened Salmon Chowder is rich, smoky, and comforting, featuring tender chunks of spice-crusted salmon in a velvety potato-based chowder. A cozy yet bold soup perfect for cool nights or an impressive weeknight dinner.
Ingredients
Blackened Salmon
- 1 lb salmon fillet, skin removed
- 1 tbsp olive oil
- 1 tbsp blackening seasoning
Chowder
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups potatoes, peeled and diced
- 1 cup corn kernels (fresh or frozen)
- 3 cups chicken or seafood broth
- 1 cup heavy cream
- ½ cup milk
- ½ tsp smoked paprika
- Salt and black pepper, to taste
Garnish (optional)
- Fresh parsley or green onions
- Extra cracked black pepper
Instructions
- Prepare Blackened Salmon: Heat a skillet over medium-high heat. Brush the salmon fillet with olive oil and evenly coat it with blackening seasoning to build a flavorful crust.
- Sear the Salmon: Place the salmon in the hot skillet and cook for 3–4 minutes per side until blackened and just cooked through. Remove the salmon to a plate and allow it to cool slightly, then flake it into bite-sized pieces.
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Cook Potatoes and Corn: Add the peeled and diced potatoes, corn kernels, broth, smoked paprika, salt, and black pepper to the pot. Bring to a simmer and cook for 12–15 minutes or until the potatoes are tender when pierced with a fork.
- Add Cream and Milk: Stir in the heavy cream and milk to the pot, mixing gently to combine.
- Incorporate Salmon: Carefully fold in the flaked blackened salmon pieces to preserve their texture.
- Simmer and Season: Allow the chowder to simmer gently for 5 minutes to meld flavors, but do not let it boil to prevent cream curdling. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the chowder into bowls, garnish with fresh parsley or green onions, and extra cracked black pepper if desired. Serve warm, ideally accompanied by crusty bread or oyster crackers.
Notes
- For extra heat, add a pinch of cayenne pepper or red pepper flakes when seasoning the chowder.
- Substitute half-and-half for heavy cream and milk to create a lighter chowder without sacrificing creaminess.
- This chowder pairs wonderfully with crusty bread or oyster crackers to soak up the flavorful broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
