Description
Creamy Blackened Salmon Chowder is a hearty and flavorful soup combining tender, blackened salmon with a rich, creamy broth filled with potatoes, corn, and aromatic vegetables. This comforting chowder offers a smoky and mildly spicy profile, perfect for cozy meals throughout the year.
Ingredients
Scale
Salmon and Seasoning
- 1 lb fresh salmon fillets, skinless and boneless
- 2 tablespoons blackened seasoning (store-bought or homemade)
- 2 tablespoons olive oil
Vegetables
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and cubed
- 1 cup frozen corn kernels (or fresh corn off the cob)
Broth and Cream
- 4 cups chicken broth (or vegetable broth)
- 2 cups heavy cream (or half-and-half for a lighter version)
Spices and Garnish
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional, for extra smokiness)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Salmon: Pat the salmon fillets dry with paper towels and evenly coat them with the blackened seasoning. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the salmon fillets and sear each side for about 2-3 minutes until blackened and slightly charred. Remove salmon from the pot and set aside.
- Sauté Vegetables: In the same pot, add diced onions and celery. Cook for 5-6 minutes until they become soft and translucent, stirring occasionally to prevent burning.
- Add Potatoes and Corn: Stir in the cubed potatoes, corn kernels, garlic powder, and smoked paprika if using. Cook for another 2 minutes, allowing the spices to blend with the veggies.
- Simmer with Broth: Pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for about 15 minutes or until potatoes are tender.
- Incorporate Cream and Salmon: Gently flake the blackened salmon into bite-sized pieces and return them to the pot. Stir in the heavy cream or half-and-half. Simmer for an additional 5 minutes, allowing the chowder to thicken and flavors to meld. Season with salt and pepper to taste.
- Serve and Garnish: Ladle the chowder into bowls and sprinkle chopped fresh parsley on top for a burst of freshness. Serve hot with crusty bread or crackers if desired.
Notes
- For a lighter chowder, substitute heavy cream with half-and-half or whole milk.
- You can prepare homemade blackened seasoning using paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper if preferred.
- Add cooked bacon bits or smoked sausage for extra smoky flavor.
- Ensure to remove any skin or bones from the salmon for a smooth chowder texture.
- Leftovers can be refrigerated and reheated gently to avoid curdling the cream.
