Blackened Salmon Chowder: A Delicious Twist on a Classic Recipe

Blackened Salmon Chowder is a delightful dish that brings together the rich flavors of the sea with a comforting, creamy base. As I first tasted this chowder during a coastal trip, I was instantly captivated by its bold, smoky flavor and the tender chunks of salmon that danced in every spoonful. This recipe not only showcases the versatility of salmon but also pays homage to the traditional chowder that has warmed hearts and homes for generations. People love Blackened Salmon Chowder for its perfect balance of spice and creaminess, making it an ideal meal for any occasion. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this chowder is both convenient and satisfying, ensuring that every bite is a celebration of flavor and comfort.

Ingredients:

• 4 salmon fillets (about 6 ounces each)
• 2 tablespoons blackening seasoning
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 2 cups corn (fresh, frozen, or canned)
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Preparing the Salmon

1. Start by patting the salmon fillets dry with paper towels. This helps the blackening seasoning adhere better and ensures a nice sear. 2. Sprinkle the blackening seasoning evenly over both sides of each salmon fillet. Don’t be shy with the seasoning; it’s what gives the chowder its bold flavor! 3. In a large skillet, heat the olive oil over medium-high heat. Once the oil is shimmering, carefully place the seasoned salmon fillets in the skillet. 4. Cook the salmon for about 3-4 minutes on each side, or until the fish is cooked through and has a nice blackened crust. The internal temperature should reach 145°F (63°C). 5. Once cooked, remove the salmon from the skillet and set it aside on a plate. Let it rest for a few minutes before flaking it into bite-sized pieces.

Preparing the Chowder Base

6. In the same skillet, add a little more olive oil if needed, and reduce the heat to medium. Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant. 7. Add the minced garlic to the skillet and sauté for an additional minute, stirring frequently to prevent burning. 8. Next, add the diced potatoes to the skillet. Stir them into the onion and garlic mixture, allowing them to cook for about 2-3 minutes. 9. Pour in the chicken or vegetable broth, ensuring that the potatoes are fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the skillet and let it cook for about 10-15 minutes, or until the potatoes are tender.

Adding the Corn and Cream

10. Once the potatoes are tender, stir in the corn. If you’re using frozen corn, there’s no need to thaw it first; just toss it in! 11. Pour in the heavy cream and stir to combine. This will give the chowder a rich and creamy texture. 12. Add the smoked paprika, and season with salt and pepper to taste. Stir everything together and let it simmer for another 5 minutes, allowing the flavors to meld.

Combining the Salmon and Finishing Touches

13. Gently fold the flaked blackened salmon into the chowder, being careful not to break it up too much. Let it simmer for an additional 2-3 minutes to heat the salmon through. 14. Taste the chowder one last time and adjust the seasoning if necessary. You might want to add a bit more salt, pepper, or even a dash of hot sauce if you like a little kick! 15. Once everything is heated through and well combined, remove the chowder from the heat.

Serving the Chowder

16. Ladle the blackened salmon chowder into bowls. I love to garnish each bowl with a sprinkle of fresh parsley for a pop of color and freshness. 17. Serve the chowder hot, and if you like, pair it with some crusty bread or crackers for dipping. Enjoy your delicious blackened salmon chowder! It’s a comforting dish that’s perfect for any occasion, and I’m sure you’ll love the rich flavors and creamy texture.

Conclusion:

In summary, this Blackened Salmon Chowder is an absolute must-try for anyone looking to elevate their soup game. The combination of smoky, spicy blackened salmon with creamy, hearty chowder creates a dish that is not only comforting but also bursting with flavor. It’s perfect for cozy nights in or impressing guests at a dinner party. For serving suggestions, I recommend pairing this chowder with a crusty piece of sourdough bread or a light, fresh salad to balance the richness of the soup. You can also experiment with variations by adding your favorite vegetables, such as corn or spinach, or even swapping the salmon for shrimp or a plant-based protein for a different twist. I truly encourage you to give this Blackened Salmon Chowder a try. I promise it will become a staple in your recipe repertoire. Once you’ve made it, I’d love to hear about your experience! Share your thoughts, any modifications you made, or even a photo of your delicious creation. Let’s spread the love for this incredible dish together! Print