Savor the Best Creamy Blackened Salmon Chowder Tonight

Published: February 4, 2026

by Clare

Why will you love Creamy Blackened Salmon Chowder?

Comforting Warmth: The rich, creamy base envelops you in warmth, making it perfect for chilly evenings.
Quick & Easy: With a preparation time under an hour, this chowder is a lifesaver for busy weeknights.
Gluten-Free Delight: Enjoy a hearty meal that’s suitable for those with gluten sensitivities.
Flavorful Fusion: The bold blackened salmon paired with creamy cheddar creates an unforgettable taste sensation.
Impressive Presentation: Serve with fresh herbs and crusty bread for a dish that looks as good as it tastes.
Transform your ordinary dinner into something extraordinary with this tantalizing chowder! For more hearty ideas, check out my Creamy White Bean Soup.

Creamy Blackened Salmon Chowder Ingredients

This chowder is packed with ingredients that bring comfort and flavor to your table.

For the Chowder

Salmon – A primary protein source; use wild-caught Sockeye for the best taste, or substitute with cod or halibut if preferred.
Olive Oil – Helps in cooking salmon and adds heart-healthy fats.
Blackened Seasoning – Infuses a spicy, smoky flavor; feel free to adjust according to your taste preference.
Honey – Balances spice with a touch of sweetness; optional but recommended for depth.
Minced Garlic – Adds aromatic flavor when sautéed, enhancing the overall dish.
Butter – Forms the base of the chowder; can be swapped with vegan butter to keep it dairy-free.
Onions – Provides aromatic depth when sautéed; yellow or white onions work perfectly.
Flour – Thickens the chowder; for a gluten-free option, use cornstarch instead.
Potatoes – Contributes heartiness and texture; Yukon Gold or Russet potatoes are ideal.
Chicken Stock – The flavorful base for the chowder; vegetable stock can be used for a vegetarian twist.
Heavy Cream – Creates that luscious creamy texture; coconut cream is a great dairy-free substitute.
Corn – Adds sweetness and texture; feel free to use fresh, frozen, or canned corn.
Cheddar Cheese (sharp & mild) – Enhances creaminess and flavor; swap for dairy-free cheese if needed.
Parsley and Thyme – Fresh herbs that elevate flavor; dried herbs can be used, but fresh is always preferred.
Jalapeño (optional) – Adds a kick of heat and freshness; feel free to adjust to your spice preference.
Scallions (optional) – For garnish, bringing a touch of freshness to the dish.

Get ready to savor the rich flavors of Creamy Blackened Salmon Chowder—perfect for a cozy dinner!

How to Make Creamy Blackened Salmon Chowder

Preheat Oven: Start by preheating your oven to 400°F (200°C), which will get your salmon ready for baking to perfection.
Prepare Salmon: Lay the salmon fillets on a foil-lined baking sheet. Drizzle with olive oil and generously rub in the blackened seasoning, honey, and minced garlic. Cover with foil and bake for 15-20 minutes until just cooked and flaky.
Sauté Base: In a Dutch oven over medium-high heat, melt the butter. Add the minced garlic and chopped onions, sautéing for 1-2 minutes until they’re fragrant and translucent.
Make Chowder Base: Stir in flour, salt, pepper, smoked paprika, thyme, blackened seasoning, and parsley. Mix in the cubed potatoes and chicken stock, bringing to a boil. Once boiling, lower the heat, cover, and let simmer for 10-15 minutes until the potatoes are tender.
Add Cream and Cheese: Pour in the heavy cream, followed by corn and both types of cheddar cheese. Stir until melted, and then gently fold in the shredded salmon to keep those chunks intact.
Serve: Ladle the chowder into bowls, garnishing with sliced jalapeños, fresh thyme sprigs, and chopped scallions. Serve with crusty bread for those delightful dips.

Optional: Enhance your dish with a sprinkle of extra fresh herbs before serving.

Exact quantities are listed in the recipe card below.

Make Ahead Options

These Creamy Blackened Salmon Chowder preparations are perfect for busy weeknights! You can prepare the base of the chowder (excluding the cream and cheese) up to 3 days in advance; just sauté the onions and garlic, then follow through with your ingredients up to the simmering stage. Allow it to cool, and then refrigerate in an airtight container to maintain its flavor and quality. The salmon can also be cooked ahead and stored in the fridge for up to 24 hours. When you’re ready to serve, simply heat the chowder on the stove, stir in the cream and cheese, reheat gently until blended, and enjoy a comforting, home-cooked meal with minimal effort! This way, you’ll savor the delightful flavors just as if it were made fresh!

How to Store and Freeze Creamy Blackened Salmon Chowder

Fridge: Store leftovers in an airtight container for up to 2-3 days. Reheat gently on the stove, adding a splash of cream or milk to restore its creamy texture.

Freezer: For longer storage, freeze in suitable containers for up to 3 months. Allow the chowder to cool completely before freezing to maintain quality.

Thawing: When ready to enjoy, thaw overnight in the fridge before reheating. Ensure to stir well and adjust the consistency with a little milk or cream if needed.

Reheating: Gently reheat on the stove over low heat, stirring occasionally, until warmed through to avoid curdling the cream.

Creamy Blackened Salmon Chowder Variations

Feel free to explore these variations to make this chowder match your tastes and dietary needs!

Fish Swap: Substitute salmon with cod, halibut, or even shrimp for a different seafood flair. Each option brings its own unique flavor.
Dairy-Free Delight: Use coconut cream and vegan cheese instead of heavy cream and cheddar for a creamy, dairy-free experience that doesn’t compromise flavor.
Heat It Up: For a spicier chowder, enhance the kick by adding extra blackened seasoning or diced jalapeños while cooking. It’ll warm you right up!
Vegetable Boost: Add a medley of vegetables like bell peppers, carrots, or spinach for added color, nutrition, and texture to the chowder.
Herb Variations: Experiment with different herbs, such as dill or chives, to freshen up the flavor profile. Each herb adds a personal touch and unique aroma.
Thickening Alternatives: For a creamy texture without flour, try blending a portion of the cooked potatoes and returning them to the pot to thicken naturally.
Zesty Citrus: Squeeze in some fresh lemon or lime juice just before serving for a bright, zesty note that beautifully contrasts with the chowder’s richness.
Crunchy Topping: Top the chowder with crispy bacon bits or toasted breadcrumbs for that perfect crunch that will elevate each spoonful.

With these variations, your Creamy Blackened Salmon Chowder can be uniquely yours, crafted to your mood and cravings. Enjoy the fun of creating!

What to Serve with Creamy Blackened Salmon Chowder?

To create a truly memorable meal, think about these delightful pairings that complement the chowder’s rich flavors and hearty texture.

Crusty Sourdough Bread: Perfect for dipping, its crusty exterior and soft interior enhance the chowder experience. This classic accompaniment adds a wonderful crunch.
Simple Green Salad: A fresh mix of greens with a light vinaigrette balances the creamy chowder, providing a refreshing contrast that lifts the overall meal.
Garlic Breadsticks: Soft and buttery, these breadsticks are a comforting addition that works beautifully with the chowder’s creaminess. Serve warm for the best experience.
Roasted Vegetables: Caramelized root veggies like carrots and Brussels sprouts offer earthy sweetness and a touch of crunch, making an excellent side that complements the chowder’s richness.
Cornbread Muffins: Sweet and moist, cornbread adds a delightful texture and a touch of sweetness that pairs perfectly with the spice of the chowder. It’s a southern classic!
Apple Crisp: Warm, spiced, and slightly tart, this dessert provides a satisfying contrast after the savory chowder, ending the meal on a comforting note.
Chardonnay or Sauvignon Blanc: A chilled glass of white wine with crisp acidity will refresh your palate while complementing the chowder’s flavors beautifully.

Expert Tips for Creamy Blackened Salmon Chowder

Choose Fresh Salmon: Ensure you’re using fresh, wild-caught salmon for the best flavor. Frozen is fine, but thaw it properly to maintain texture.
Season Wisely: Adjust the blackened seasoning to your spice preference. If you’re unsure, start with less and add more gradually as you taste.
Thicken Right: For a gluten-free Creamy Blackened Salmon Chowder, opt for cornstarch instead of flour, dissolving it in a bit of stock before adding to prevent clumping.
Simmer for Flavor: Don’t rush the simmering process; allow the chowder to simmer for 10-15 minutes to meld flavors—it makes all the difference in the taste!
Avoid Overcooking Salmon: Be careful not to overcook the salmon; it should be just flaky when added to the chowder to retain its moisture and flavor.
Garnish for Freshness: Use fresh scallions or herbs to garnish the chowder before serving—this not only enhances flavor but also adds a pop of color to your dish.

Creamy Blackened Salmon Chowder Recipe FAQs

What type of salmon should I use for the best flavor?
Absolutely! For the best flavor in your Creamy Blackened Salmon Chowder, I recommend using wild-caught Sockeye salmon. Its rich taste and beautiful color really elevate the dish. If Sockeye isn’t available, Coho or firm white fish like cod or halibut can work as great substitutes, but you won’t get that same depth of flavor.

How should I store leftover chowder?
Store any leftovers in an airtight container in the fridge for up to 2-3 days. Just remember, the creaminess might change a bit upon reheating. To bring back that luscious texture, simply add a splash of cream or milk while gently reheating on the stove.

Can I freeze Creamy Blackened Salmon Chowder?
Yes, you can freeze your chowder for up to 3 months! Allow it to cool completely before transferring it into suitable containers or freezer bags. When you’re ready to enjoy it, thaw overnight in the fridge. Reheat gently on the stove, stir well, and add a little bit of milk or cream to restore its delightful creaminess.

What if my chowder is too thick or too thin?
No worries! If your chowder is too thick, simply stir in a bit of chicken stock, milk, or cream until you reach your desired consistency. On the flip side, if it’s too thin, you can create a slurry by mixing a tablespoon of cornstarch with cold water, then adding that to the chowder while simmering. This will help thicken it up perfectly!

Is this recipe suitable for those with gluten sensitivities?
Most definitely! This Creamy Blackened Salmon Chowder can be made gluten-free by using cornstarch as a thickening agent instead of flour. Just mix the cornstarch with a bit of stock before adding it to the chowder to avoid clumping. For the stock, make sure it’s gluten-free as well to keep it safe for those with gluten sensitivities.

Should I use fresh or dried herbs in my chowder?
I always recommend using fresh herbs, like parsley and thyme, when preparing your Creamy Blackened Salmon Chowder for the best flavor and aroma. Fresh herbs bring a vibrant taste that dried herbs can’t match. If you’re out of fresh herbs, you can certainly use dried, but the flavor might be a bit less aromatic. Just remember that dried herbs are more concentrated, so use about one-third of the amount called for fresh.