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5 from 12 votes

Creamy Blackened Salmon Chowder

There's just something comforting about this Creamy Blackened Salmon Chowder that will have you wanting another bowl!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course, Soup
Keyword: blackened, chowder, creamy, dairy-free, dinner, easy, family-friendly, kid-friendly, lunch, salmon, seafood, soup
Servings: 4 servings
Calories: 642kcal
Author: Shanika

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
US Customary - Metric

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!

Notes

  • 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