Savor the Best Creamy Blackened Salmon Chowder Tonight
Enjoy a comforting bowl of Creamy Blackened Salmon Chowder, perfect for chilly evenings.
Equipment
- Dutch oven
- Foil-lined baking sheet
Ingredients
For the Chowder
- 2 fillets Salmon wild-caught Sockeye preferred
- 2 tablespoons Olive Oil
- 3 tablespoons Blackened Seasoning adjust to taste
- 1 tablespoon Honey optional but recommended
- 3 cloves Minced Garlic
- 2 tablespoons Butter or vegan butter
- 1 cup Onions chopped, yellow or white
- 1/4 cup Flour or cornstarch for gluten-free
- 2 cups Potatoes cubed, Yukon Gold or Russet
- 4 cups Chicken Stock or vegetable stock
- 1 cup Heavy Cream or coconut cream
- 1 cup Corn fresh, frozen, or canned
- 1 cup Cheddar Cheese sharp & mild, or dairy-free
- 2 tablespoons Parsley fresh, chopped
- 1 teaspoon Thyme fresh, chopped
- 1 each Jalapeño optional, for garnish
- 2 each Scallions optional, for garnish
Instructions
How to Make Creamy Blackened Salmon Chowder
- Preheat your oven to 400°F (200°C).
- Lay the salmon fillets on a foil-lined baking sheet. Drizzle with olive oil and rub in the blackened seasoning, honey, and minced garlic. Cover with foil and bake for 15-20 minutes until cooked and flaky.
- In a Dutch oven over medium-high heat, melt the butter. Add the minced garlic and chopped onions, sautéing for 1-2 minutes until fragrant.
- Stir in flour, salt, pepper, smoked paprika, thyme, blackened seasoning, and parsley. Mix in cubed potatoes and chicken stock, bringing to a boil. Lower heat, cover, and simmer for 10-15 minutes until potatoes are tender.
- Pour in the heavy cream, followed by corn and both types of cheddar cheese. Stir until melted, then gently fold in the shredded salmon.
- Ladle the chowder into bowls, garnishing with jalapeños, fresh thyme sprigs, and scallions. Serve with crusty bread.
Notes
Enhance your chowder with a sprinkle of extra fresh herbs before serving.