Creamy Blackened Salmon Chowder: Divine Flavor

Name: Creamy Blackened Salmon Chowder: Divine Flavor
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1.5 lbs salmon fillets, skin removed; 2 tbsp blackened seasoning; 2 tbsp olive oil; 1 large onion, chopped; 2 celery stalks, chopped; 2 carrots, chopped; 4 cloves garlic, minced; 1 tsp smoked paprika; 1/2 tsp cayenne pepper (optional); 4 cups chicken broth; 2 cups milk (or half-and-half for richer chowder); 1 lb Yukon Gold potatoes, peeled and diced; 1 cup corn kernels (fresh or frozen); 1/4 cup fresh parsley, chopped; Salt and black pepper to taste

by Jannet Lisa

19 de September de 2025

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Creamy Blackened Salmon Chowder has become my absolute go-to for a comforting and deeply flavorful meal. I remember the first time I tried making it; I was nervous about getting the blackened salmon just right, but the aroma of the spices filling my kitchen was incredible. This chowder is rich with tender, flaky salmon, perfectly cooked potatoes, and sweet corn, all swimming in a velvety broth. It’s truly one of the best ways to enjoy seafood, and I’m so excited to share how to make blackened salmon chowder with you. Let’s get cooking!

Why You’ll Love This Creamy Blackened Salmon Chowder

This chowder is a winner for so many reasons:

The flavor is absolutely divine – a perfect balance of smoky, spicy, and creamy.
It’s surprisingly quick to make, perfect for busy weeknights.
You get a dose of healthy omega-3s from the salmon.
It’s a budget-friendly way to enjoy a gourmet-feeling meal.
The entire family will devour this easy blackened salmon chowder.
It’s packed with hearty vegetables for a complete meal.
This easy blackened salmon chowder feels indulgent but is surprisingly wholesome.
It’s a fantastic way to use up leftover cooked salmon too!

Ingredients for Creamy Blackened Salmon Chowder

Gathering the right blackened salmon chowder ingredients is key to this dish’s incredible flavor profile. Here’s what you’ll need for this delightful creation:

1.5 lbs salmon fillets, skin removed – fresh salmon is best for searing
2 tbsp blackened seasoning – this gives our chowder its signature kick
2 tbsp olive oil – divided for searing and sautéing
1 large onion, chopped – about 1.5 cups, for a sweet base
2 celery stalks, chopped – adds a subtle savory note
2 carrots, chopped – for sweetness and color
4 cloves garlic, minced – essential for depth of flavor
1 tsp smoked paprika – enhances the smoky, blackened taste
1/2 tsp cayenne pepper (optional) – for an extra spicy blackened salmon chowder
4 cups chicken broth – the liquid base for our chowder
2 cups milk (or half-and-half for richer chowder) – creates that wonderful creamy texture
1 lb Yukon Gold potatoes, peeled and diced – these cook up tender and creamy
1 cup corn kernels (fresh or frozen) – adds a touch of sweetness
1/4 cup fresh parsley, chopped – for a fresh, bright finish
Salt and black pepper to taste – to perfectly season

How to Make Creamy Blackened Salmon Chowder

Step 1: Preheat your oven to 400°F (200°C). Pat the salmon fillets dry with paper towels. This is crucial for achieving that beautiful blackened crust.
Step 2: Rub both sides of the salmon generously with the 2 tbsp blackened seasoning. Heat 1 tbsp of olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Sear the salmon for about 2-3 minutes per side until a dark, flavorful crust forms. Remove the salmon from the pot and set it aside on a plate. Once it’s cool enough to handle, flake the salmon into bite-sized pieces.
Step 3: Add the remaining 1 tbsp of olive oil to the same pot. Toss in the chopped onion, celery, and carrots. Sauté these vegetables until they begin to soften, which usually takes about 5-7 minutes. The kitchen will start to smell amazing!
Step 4: Stir in the minced garlic, smoked paprika, and cayenne pepper (if you’re adding it for that extra spicy kick). Cook for just 1 minute more until everything is wonderfully fragrant.
Step 5: Pour in the 4 cups chicken broth and bring the mixture to a simmer. Add the diced Yukon Gold potatoes. Let them cook for 10-15 minutes, or until they are fork-tender. This step is key for a great blackened salmon chowder recipe.
Step 6: Reduce the heat to low and stir in the 2 cups milk (or half-and-half for an even richer chowder) and the corn kernels. Gently bring the chowder back to a warm simmer, but be careful not to let it boil, as this can cause the milk to curdle.
Step 7: Gently add the flaked blackened salmon back into the pot. Stir everything together and let it cook for another 2-3 minutes, just until the salmon is heated through. This ensures your blackened salmon chowder recipe is perfectly balanced.
Step 8: Taste and season the creamy blackened salmon chowder generously with salt and black pepper. Adjust seasonings as needed to make this the best blackened salmon chowder you’ve ever had.
Step 9: Ladle the hot chowder into bowls and garnish with fresh chopped parsley before serving. Enjoy this comforting and delicious blackened salmon chowder!

Pro Tips for the Best Creamy Blackened Salmon Chowder

Want to elevate your chowder game? Follow these simple tips for the most delicious, restaurant-quality results:

Don’t skip searing the salmon! That crust is where all the deep, smoky flavor comes from for your creamy blackened salmon chowder.
Use Yukon Gold potatoes; they become wonderfully tender and creamy without getting mushy.
For an extra layer of flavor, add a splash of white wine after sautéing the vegetables and let it reduce before adding the broth.
Taste and adjust seasonings at the end. Blackened seasoning varies, so salt and pepper are crucial for the perfect balance.

What’s the secret to perfect Creamy Blackened Salmon Chowder?

The secret to a truly perfect best blackened salmon chowder lies in building layers of flavor. Searing the salmon well is non-negotiable, and using good quality blackened seasoning makes a huge difference. Don’t rush the sautéing of the vegetables, as they form the aromatic base. For more on building flavor in cooking, check out this guide on how to build flavor.

Can I make Creamy Blackened Salmon Chowder ahead of time?

Yes, you absolutely can! You can prepare the base of the chowder (up to adding the milk and potatoes) a day in advance. Store it covered in the refrigerator. When ready to serve, heat the base, add the potatoes and corn, then gently stir in the flaked, pre-seared salmon just before serving.

How do I avoid common mistakes with Creamy Blackened Salmon Chowder?

A common pitfall is overcooking the salmon; it should be just cooked through when flaked. Also, be careful not to boil the chowder after adding the milk, as this can cause it to separate. Lastly, ensure your vegetables are tender before adding the liquids for the best texture in your blackened salmon potato chowder.

Best Ways to Serve Creamy Blackened Salmon Chowder

This rich and satisfying chowder is a meal in itself, but it pairs wonderfully with a few simple accompaniments. For a truly delightful experience, consider serving it with crusty bread to soak up every last drop of that delicious broth. If you’re looking for something extra, a simple side salad with a light vinaigrette offers a refreshing contrast. For those who love a good kick, this chowder is a fantastic base for a meal that could easily be considered a spicy seafood chowder variation, so a very mild side would be best to let the chowder shine. You might also enjoy our focaccia bread secrets and recipes to complement this dish.

Creamy Blackened Salmon Chowder: Divine Flavor - Creamy Blackened Salmon Chowder - additional detail

Nutrition Facts for Creamy Blackened Salmon Chowder

Here’s a breakdown of the estimated nutritional information per serving for this delicious creamy blackened salmon chowder:

Calories: 450
Fat: 25g
Saturated Fat: 8g
Protein: 25g
Carbohydrates: 30g
Fiber: 4g
Sugar: 8g
Sodium: 700mg

Nutritional values are estimates and may vary based on specific ingredients used in your creamy salmon soup. For more information on salmon nutrition, you can consult resources like the FDA’s advice on eating fish.

How to Store and Reheat Creamy Blackened Salmon Chowder

Properly storing your delicious creamy blackened salmon chowder ensures you can enjoy its comforting flavors for days to come. Once the chowder has cooled slightly, transfer it into airtight containers. It will keep well in the refrigerator for about 3 to 4 days. For longer storage, this creamy fish chowder recipe freezes beautifully. Pack it into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion, and it can be stored for up to 3 months. Remember to thaw it overnight in the refrigerator before reheating.

To reheat, gently warm the chowder on the stovetop over low to medium heat, stirring occasionally, until heated through. Avoid boiling to maintain that lovely creamy texture. If reheating from frozen, you can also transfer it to a saucepan and heat it slowly, or even use your microwave on a defrost setting followed by regular heating, stirring frequently.

Frequently Asked Questions About Creamy Blackened Salmon Chowder

What is blackened salmon chowder?

What is blackened salmon chowder? It’s a rich, creamy soup featuring tender pieces of salmon that have been seasoned with a blend of spices and seared to create a dark, flavorful crust – the “blackened” effect. This is then simmered in a creamy broth with vegetables like potatoes and corn, creating a hearty and comforting meal that’s a step up from your average fish soup.

Can I use frozen salmon for this chowder?

Yes, you can certainly use frozen salmon. Thaw it completely in the refrigerator before you begin. Pat it very dry before seasoning and searing, as excess moisture can prevent that desirable blackened crust from forming. The texture will still be wonderful in this creamy salmon soup.

What kind of potatoes are best for this chowder?

Yukon Gold potatoes are my top pick for this blackened salmon potato chowder because they have a creamy texture and hold their shape well when cooked. Red potatoes or even a good all-purpose white potato will also work nicely. Just be sure to peel them and cut them into uniform bite-sized pieces for even cooking. You can find more tips on potato varieties in our potato salad recipe.

How can I make this chowder spicier?

If you love heat, you can easily amp up the spice in this creamy blackened salmon chowder. Add more cayenne pepper to the salmon rub and the soup base, or stir in a pinch of red pepper flakes along with the other spices. A dash of hot sauce stirred in at the end also works wonders!

Variations of Creamy Blackened Salmon Chowder You Can Try

Once you’ve mastered the classic version of this chowder, there are so many fun ways to switch it up! You can tailor this creamy blackened salmon chowder to suit your taste or dietary needs. Here are a few ideas I love:

Smoky Chipotle Salmon Chowder: Swap out the blackened seasoning for a chipotle-lime blend and add a pinch of smoked chipotle powder for a different kind of smoky heat.
Cajun Seafood Medley: For a taste of the bayou, try this as a Cajun blackened salmon chowder by adding shrimp or crawfish along with the salmon. You can also increase the Cajun seasoning for a bolder flavor. Check out our Cajun lasagna recipe for more inspiration.
Dairy-Free Version: Use full-fat coconut milk instead of dairy milk and a good quality dairy-free butter or olive oil for sautéing to make this a delightful dairy-free chowder.
Vegetarian Blackened “Fish” Chowder: Replace the salmon with firm or extra-firm tofu that’s been pressed, cubed, and tossed with blackened seasoning, then pan-fried until crispy.