Description
Savor the rich flavors of Blackened Salmon Chowder, a creamy and hearty dish featuring perfectly seasoned salmon, tender potatoes, and sweet corn, all enhanced with a touch of smoked paprika. Ideal for cozy meals, this chowder is both comforting and satisfying.
Ingredients
Scale
- 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)
Instructions
- Pat the salmon fillets dry with paper towels to help the blackening seasoning adhere better.
- Sprinkle the blackening seasoning evenly over both sides of each salmon fillet.
- In a large skillet, heat the olive oil over medium-high heat. Once shimmering, add the seasoned salmon fillets.
- Cook the salmon for about 3-4 minutes on each side until cooked through and blackened, reaching an internal temperature of 145°F (63°C). Remove from skillet and let rest before flaking into bite-sized pieces.
- In the same skillet, add more olive oil if needed and reduce heat to medium. Sauté the diced onion for about 5 minutes until translucent.
- Add minced garlic and sauté for an additional minute, stirring frequently.
- Stir in the diced potatoes and cook for 2-3 minutes.
- Pour in the chicken or vegetable broth, ensuring potatoes are submerged. Bring to a boil, then reduce to a simmer. Cover and cook for 10-15 minutes until potatoes are tender.
- Stir in the corn (no need to thaw if frozen) and pour in the heavy cream. Mix well.
- Add smoked paprika, and season with salt and pepper to taste. Simmer for another 5 minutes.
- Gently fold in the flaked blackened salmon and simmer for an additional 2-3 minutes to heat through.
- Taste and adjust seasoning if necessary.
- Remove from heat and ladle the chowder into bowls.
- Garnish with fresh parsley and serve hot, optionally with crusty bread or crackers.
Notes
- Feel free to adjust the level of blackening seasoning based on your spice preference.
- This chowder can be made ahead of time and reheated, but the salmon is best added just before serving to maintain its texture.
- For a lighter version, you can substitute half of the heavy cream with milk or a non-dairy alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes