Creamy Blackened Salmon Chowder

This Creamy Blackened Salmon Chowder is sure to keep you warm and comforted throughout the cooler months of the year and you're guaranteed to be satisfied. A great weeknight option or weekend addition, this ultra creamy soup boasts of it’s major flavor factor and comes loaded with the tenderness of potato chunks, savory blackened salmon pieces, corn, and bold cheesy goodness! Dairy-free + Slow Cooker options.

Disclaimer: This post contains affiliate links via Amazon for products that I wholeheartedly love.

Soup is by far one of my faves. There's just something about the versatility of soup that has always been one of the major reasons why I love it so much. Especially growing up in a Jamaican household, soup is one of the things that is a staple. This Creamy Blackened Salmon Chowder is incredible and the flavor is there--trust me.

It’s packed with deeply rich and savory flavors from the roasted blackened salmon and a fragrant herb blend that can be stored for future use. If you aren't restricted to only meatless options and want to enjoy something other than salmon, then you can spruce things up by adding chicken breasts, shrimp, lobster, etc. and I can guarantee that you won't be disappointed. Don't believe me---try this Creamy Garlic Chicken Gnocchi Soup.

Surprisingly, I'm in complete love with this soup and I love the fact that you can add your favorite greens (i.e. kale, spinach, etc.) into the mix and create a really nice flavor, if desired. Plus, these Easy Weeknight Blackened Chicken Tacos are on weekly rotation in our house and they're a definite crown-pleaser!

Overall, this Creamy Blackened Salmon Chowder is super easy to make, only uses a few staple ingredients, ultra creamy, velvety, warm + cozy, and flavorful. Plus, you can totally make it dairy-free or with a slow cooker option.

Top Reasons Why You’ll Love This Creamy Blackened Salmon Chowder

Once you make and eat this Creamy Blackened Salmon Chowder—– you’ll fall in absolute love. Haha. More importantly, here are also the reasons why you’ll love it the most:

• It’s super easy to make.
• Simple set + forget it—-Simmer, Simmer, Simmer over the stovetop! There's even a slow-cooker option!
• Only requires ONE pot + a baking sheet for the salmon to roast!
• Makes for a great weeknight meal with a full dairy-free option.
• So creamy and full of texture.
• Great for meal prepping and make aheads for the week!
• Super flavorful.
• Perfect Fall + Winter vibes!
• Did I mention, it’s just delicious? Both kids + adults approve!

What is a Chowder? 

Basically, a chowder is a rich, hearty version of soup with seafood or potatoes that starts with a base of pork or bacon followed by the mix of onions, celery, etc. Overall, most chowders are creamy and chunky in texture for the most part and are served hot.

How to Make Creamy Blackened Salmon Chowder

To make this delicious Creamy Blackened Salmon Chowder, you'll start by seasoning and roasting the salmon to perfection! In the meantime, you'll begin sautéing your minced garlic and chopped onions, until fragrant. Then you'll add the flour, seasonings, cubed potatoes and chicken stock and allow everything to boil and then simmer for at least 10-15 minutes, until potatoes are tender. To naturally thicken your soup, I allow the potato to simmer for a bit of extra time. This is optional!

To finish the soup, you'll add the remaining ingredients, stir until creamy and wallah! Nice creamy results guaranteed. But if you'd like to make this Potato Soup in your Slow Cooker aka Crockpot, simply: sauté the garlic and onions before adding everything (besides the roasted salmon, heavy cream and cheese---save those for the last few minutes) into your slow cooker and cooking on a low setting for 6-8 hours, stirring occasionally.

Ingredients for Creamy Blackened Salmon Chowder

Here's what you need to make this Creamy Blackened Salmon Chowder at home:

• Salmon fillets. I like to use wild-caught Sockeye salmon for a tastier flavor. If yours are fresh, defrost them in the refrigerator prior to making this chowder and when ready to use, let them sit at room temp. for 30 minutes or so before seasoning + baking.
• Honey. I use raw organic honey for a nice sweetener for the salmon. You can sub with maple syrup if preferred.
• Potatoes. Use russet or Yukon gold potatoes for the best texture. Peeled + cubed.
• Heavy cream. I recommend organic–always! Of course, for a dairy-free option, just use full-fat coconut cream/milk.
• Chicken stock. Use store-bought low-sodium broth or make your own! You can also sub with vegetable or seafood stock!
• Garlic. You'll need about 4-6 garlic cloves. For a bolder garlic flavor, you can roast 1 garlic bulb instead.
• Red onion. Substitute with yellow or white if that’s what you have.
• Olive oil. You can also use Grapeseed oil or coconut oil as well.
• Butter. I recommend unsalted. For a dairy-free option, sub with vegan butter.
• Blackened seasoning. You can use a store-bought version or make your own blend easily.
• Herbs + Seasonings. A great addition of flavor. Adds such savoriness from the salt, black pepper, smoked paprika, parsley, and thyme, etc.
• Cheese. I love to freshly-grate my cheese, however, you can use your favorite shredded brand---quality does matter! I use a mix of Sharp cheddar, Mild Cheddar, + even Gouda! For a dairy-free option, premium DF cheese shreds tastes great or nutritional yeast is great!
• Corn. Use fresh or frozen corn. You can choose either sweet yellow or white corn.

Blackened Seasoning Blend

Sure, you can find pre-made seasoning blends at the grocery store. But there's nothing like the fresh, customized flavor you get by making your own blend. The herbs and spices in the Blackened spice mix for this recipe are inspired by my love for bold flavor, rather similar to cajun seasoning (except that blackened seasoning isn't as spicy).

You can Store the seasoning blend in an airtight container at room temperature for up to 6 months as you would your regular ones. Use it on anything from simple roasted vegetables to salad dressing to herb oil for dipping bread or other meats/meat alternatives.

What You'll Need:

• Smoked paprika
• Onion powder
• Garlic powder
• Dried thyme
• Dried oregano
• Cayenne pepper
• Salt
• Black pepper
• Brown sugar

Roast (Bake) Those Veggies For More Flavor

Although, I don't roast the potatoes or garlic in this chowder recipe, I've definitely tried it and it's incredible! Knowing how to roast all vegetables (in general) perfectly is definitely a learned skill. All veggies are different and they all have vast cooking times.

The most common rule of thumb is to roast thicker vegetables at a higher temperature because they can handle the heat. For example, potatoes or sweet potatoes can roast at a higher temp because of their thickness. Broccoli, on the other hand, lends well to a lower heat when cut into florets.

If you choose to roast your potatoes + garlic, you simply prepare a baking sheet by lining it with parchment paper, adding them to it and drizzling them with 2-3 Tbsps of olive oil and a few pinches of salt + black pepper. Let them bake for 20-25 minutes or until tender, caramelized, and golden at the edges.

Remove them from the oven, let the cool a bit, and then add the potatoes and insides (flesh) of the roasted garlic to the pot, finishing everything over the stovetop per the recipe.

How to Thicken Creamy Blackened Salmon Chowder

While many soups are thickened for texture, it is not inherently necessary. My recipe calls for flour as a thickener, but you can definitely simmer for long enough to reduce enough to create a natural thickness with the potatoes, but you may want to have larger chunks of potatoes included, in which case you can use a thickener if needed.

All in all, it depends on how you like it! Use 1 tablespoon at a time mixed with 1 tablespoon of water to dilute. Then pour the mixture into the soup, simmering for an additional few minutes to activate the thickener.

Some thickening agents you can use are:

• Cornstarch (GF)
• Arrowroot starch (GF)
• Potato starch (GF)
• All-purpose flour

SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS CHOWDER!

Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Creamy Blackened Salmon Chowder. Everything from my fave high-powered blender, dutch ovens, wooden spoons, mixing bowls, and more. SEE THEM HERE!

Why Won't My Cheese Melt on the Chowder?

It's so important to use freshly-grated sharp cheddar cheese for the creamiest results in your Salmon Chowder. While you can use shredded cheese, it won't melt as seamlessly because it has a special "coating", which prevents it from melting smoothly.

NOTE: If you only have shredded cheese, then I recommend adding it the soup while it's simmering in the last 5 minutes or so, stirring until melted and then topping it immediately after serving it into bowl(s).

Can I Add Greens to this Chowder?

Of course! Although, kale is my most commonly used veggie when making this salmon chowder, you can definitely use other greens such as spinach, collard greens, bokchoy, etc. for a nice twist! When it comes to vegetables, there are so many benefits as we all know. While some veggies pack a greater punch when it comes to nutrients, we’ve curated a special list of our Our Top 12 Favorite Healthy Green Leafy Vegetables! Most of these are super popular while others are under utilized in many dishes. Lettuce Eat, Shall We?

What Goes Well with Salmon Chowder?

I like to add some extra texture to creamy soups like this one. Most people might enjoy this Creamy Blackened Salmon Chowder with a side of bread, which is totally fine. But I wanted to share a few more ideas incase you make this chowder more than once and want to switch things up!

Other side dish ideas include:

• Roasted broccolini or Honey-Glazed Carrots
• Pasta Salad
• Crispy bacon or prosciutto (if you're not plant-based, of course)
• Herb Roasted Potato Wedges
• Crispy sage leaves
• Roasted chickpeas
• Creamy Couscous
• Fresh cucumber salad
• Oyster crackers
• Corn on the cob
• French fries (sweet potato or regular)

How to Store Leftover Creamy Blackened Salmon Chowder

Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.

Can I Make this Creamy Blackened Salmon Chowder in a Slow Cooker?

Absolutely! To make this chowder in the slow cooker, simply sauté garlic and onions before adding everything (besides the cooked salmon, heavy cream and cheese---save those for the last few (10-15 minutes) into your slow cooker and cooking on a low setting for 6-8 hours, stirring occasionally.

Can I Make this Salmon Chowder Dairy-Free?

Yes! To make this chowder entirely dairy-free, simply substitute the butter with vegan butter, heavy cream with full-fat coconut cream/milk, cheeses with dairy-free cheese shreds.

More Delicious Soup Recipes to Try!

• Creamy Garlic Chicken Gnocchi Soup
• Creamy Tuscan Tortellini Soup
• Hearty Cheddar Garlic Herb Potato Soup
• Nourishing Chicken Noodle Soup
• Roasted Carrot Soup + Cheesy Croutons
• Apple Cheddar Sweet Potato Soup
• Roasted Broccoli Cheddar Soup
• Creamy White Chicken Lasagna Soup
• Creamy Roasted Garlic Tomato Soup

MADE OUR RECIPE(S)?

If you make this Creamy Blackened Salmon Chowder, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!

Creamy Blackened Salmon Chowder

March 16, 2023 •

By Shanika

5 from 12 votes

There's just something comforting about this Creamy Blackened Salmon Chowder that will have you wanting another bowl!

Prep Time: 10 minutes mins

Cook Time: 35 minutes mins

Total Time: 45 minutes mins

Serves: 4 servings

Units:

US Customary|Metric

Pin It Print It

Ingredients

BLACKENED SALMON:

• 1 lb. wild-caught Sockeye salmon
• 2 Tbsps Extra virgin olive oil
• 1 tablespoon blackened seasoning, homemade or store-bought
• 1 tablespoon raw honey
• 2 garlic cloves, minced

CHOWDER:

• 2 Tbsps unsalted butter
• ½ red onion, chopped
• 4 garlic cloves, minced
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon blackened seasoning, homemade or store-bought
• 4 Tbsps organic all-purpose flour
• 2 medium organic russet potatoes, peeled + chopped
• 2 cups frozen corn (Yellow or white is fine)
• 4 cups organic chicken stock (You can also use veggie stock)
• 1 ½ cups organic heavy cream
• 1 cup organic sharp cheddar
• ½ cup organic Mild cheddar or Gouda cheese

TOPPING:

• Jalapeño slices
• Chopped scallions (aka green onions)
• Fresh thyme sprigs

Instructions

TO MAKE THE SALMON:

• Preheat the oven to 400 degrees Fahrenheit and line a small baking sheet with foil paper.
• Season your rinsed and patted dry salmon with the olive oil, honey, + blackened seasoning, rubbing everything atop salmon until completely coated. Add all salmon to baking sheet, add minced garlic atop salmon, cover with foil paper and roast (on the top rack) for 15-20 minutes or until fully cooked through. NOTE: When done, salmon should "flake apart" when touched gently.
• Remove from oven and using two forks, gently pull the flesh apart until roughly "shredded" and in large chunks. Set aside.

TO MAKE THE CHOWDER:

• In a medium-sized dutch oven pot over medium high-heat, add the butter. Once heated and the butter has melted, add the minced garlic and onions and sauté until fragrant, about 1-2 minutes. Add the flour, salt, black pepper, smoked paprika, thyme, blackened seasoning, and parsley, stirring until combined.
• Add in the cubed potatoes, stir to combine, and add in the chicken stock. Bring everything to a boil for 1-2 minutes and reduce the heat to low and allow to simmer for 10-15 minutes or until the potatoes become tender and cooked through. NOTE: I prefer to let the potatoes simmer an extra 10 minutes until almost broken down which helps to naturally thicken the soup.
• Add in the heavy cream, corn, followed by the freshly-grated sharp cheddar and mild cheddar, stirring frequently until the cheese has melted. Add in chunks of salmon and stir to combine. Once creamy, remove from heat.
• Remove from heat and serve immediately into prepared bowl(s), top with jalapeño slices, fresh thyme sprigs, green onions (scallion), and with a side of bread, if desired.
• Bon Appetit!

Tips & Tricks

• STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
• SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in spice/herb flavor, so feel free to adjust based on your tastebuds.
• DAIRY-FREE OPTION: To make this chowder entirely dairy-free, simply substitute the butter with vegan butter, heavy cream with full-fat coconut cream/milk, cheeses with dairy-free cheese shreds. 
• EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Creamy Blackened Salmon Chowder. Everything from my fave baking sheet, dutch ovens, immersion hand-blender, mixing bowls, and more.SEE THEM HERE!
• SLOW COOKER OPTION: To make this chowder in the slow cooker, simply sauté garlic and onions before adding everything (besides the cooked salmon, heavy cream and cheese---save those for the last few (10-15 minutes) into your slow cooker and cooking on a low setting for 6-8 hours, stirring occasionally. 

Nutrition

Calories: 642kcal | Carbohydrates: 44g | Protein: 13g | Fat: 49g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 123mg | Sodium: 956mg | Potassium: 651mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1757IU | Vitamin C: 10mg | Calcium: 93mg | Iron: 2mg

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Love this Post? SHARE!