🐟 Creamy Blackened Salmon Chowder
Hearty, smoky, and comforting—tender salmon, veggies, and a creamy broth make this chowder perfect for cozy nights in!
🛒 INGREDIENTS
For the Blackened Salmon
- 2 salmon fillets (6 oz each), skin removed
- 1 tbsp olive oil or butter
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- ¼ tsp cayenne pepper (optional)
- Salt & black pepper, to taste
For the Chowder
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled & diced
- 1 carrot, diced
- 2 cups chicken broth or seafood stock
- 1 cup frozen or canned corn
- 1 cup heavy cream or half-and-half
- ½ cup milk
- ½ tsp dried thyme
- Salt & black pepper, to taste
- Chopped parsley or green onions, for garnish
- Optional: hot sauce or smoked paprika for extra heat/smoke
👩🍳 INSTRUCTIONS
1️⃣ Blacken the Salmon
- In a small bowl, mix paprika, garlic powder, onion powder, thyme, cayenne, salt, and pepper.
- Rub seasoning over salmon fillets.
- Heat olive oil or butter in a skillet over medium-high heat.
- Cook salmon 3–4 minutes per side until blackened and cooked through. Remove, flake into chunks, and set aside.
2️⃣ Start the Chowder Base
- In a large pot, melt butter over medium heat.
- Add onion, garlic, potatoes, and carrot. Sauté 4–5 minutes until softened.
3️⃣ Build the Broth
- Pour in broth/stock and bring to a boil.
- Reduce heat and simmer 12–15 minutes, until potatoes are tender.
4️⃣ Make it Creamy
- Stir in corn, cream, and milk.
- Add thyme, salt, and pepper. Simmer gently for 5 minutes (do not boil).
5️⃣ Add the Salmon
Gently fold in flaked salmon pieces. Heat through 2–3 minutes.
6️⃣ Serve & Garnish
Ladle chowder into bowls.
Garnish with parsley or green onions.
Add hot sauce or smoked paprika if desired.
✨ Tips & Variations:
- Add a splash of white wine when sautéing onions for extra depth.
- Use fresh corn for a sweeter flavor.
- Pair with crusty bread or oyster crackers for a complete meal.