Creamy Blackened Salmon Chowder
Ingredients
- 1 lb. wild-caught Sockeye salmon
- 2 Tbsps Extra virgin olive oil
- 1 Tbsp blackened seasoning
homemade or store-bought), (See Post for details
- 1 Tbsp raw honey
- 2 garlic cloves
minced
- 2 Tbsps unsalted butter
- 1/2 red onion
chopped
- 4 garlic cloves
minced
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 tsp 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 1/2 cups organic heavy cream
- 1 cup organic sharp cheddar
- 1/2 cup organic Mild cheddar or Gouda cheese
- Jalapeño slices
- Chopped scallions)
(aka green onions
- Fresh thyme sprigs
Directions
- 1
Preheat the oven to 400 degrees Fahrenheit and line a small baking sheet with foil paper.
- 2
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.
Creamy Blackened Salmon Chowder
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Ratings & Reviews
Based on 15 ratings
Rating Breakdown
About this Recipe
When comfort calls, nothing answers quite like a hearty bowl of chowder. This Creamy Blackened Salmon Chowder delivers rich, smoky flavors with a comforting creaminess that will quickly become a family favorite, perfect for any weeknight or special occasion. The magic here lies in the blackened Sockeye salmon, seasoned with a generous rub of blackened seasoning and a touch of raw honey, which adds a beautiful depth of flavor that perfectly balances the creamy base. Combined with a medley of tender vegetables and a blend of two cheeses, this chowder is a symphony of textures and tastes that will leave you wanting another bowl. Prepare for a truly satisfying experience. You'll savor the tender, flaky pieces of wild-caught Sockeye salmon, each bite infused with a smoky, slightly spicy kick from the seasoning and a touch of sweetness from the honey. This robust flavor is enveloped in a velvety, rich broth, brimming with tender chunks of organic russet potato, sweet bursts of frozen corn, and the savory goodness of sharp cheddar and mild cheddar or Gouda cheese. It’s a bowl of pure warmth and robust flavor. This chowder is wonderfully adaptable to your pantry and preferences. For a different protein, consider using blackened chicken or firm white fish instead of salmon. If you prefer a vegetarian option, you can omit the salmon and chicken stock, using vegetable stock and adding extra hearty vegetables like bell peppers or mushrooms. Feel free to experiment with different cheeses; a smoky provolone could be a delightful twist for added complexity. Perfect for a cozy weeknight dinner or a comforting weekend lunch, this chowder shines as a standalone meal. Garnish generously with fresh jalapeño slices, chopped scallions (green onions), or a sprig of fresh thyme for an inviting presentation and an extra burst of flavor.