Oh, you know those days when only a steaming, thick bowl of comfort will do? Usually, people reach for a standard clam chowder, but I find they often lack that real ‘kick.’ That’s exactly why I developed this recipe for Creamy Blackened Salmon Chowder. I was so tired of bland soups, so I decided to take my favorite blackened salmon rub and marry it to the silkiest chowder base you can imagine. The first time I pulled that perfectly spiced salmon out of the pan, flaked it, and folded it into the simmering cream, I just knew—this was something special. It’s rich, it’s smoky, and honestly, it feels much fancier than it actually is to make!
Why This Creamy Blackened Salmon Chowder Stands Out
I know what you’re thinking: fish in a creamy soup? Yes! This isn’t your grandma’s basic potato soup; this chowder packs a serious punch. It’s sturdy, satisfying, and comes together faster than ordering takeout, which is a win in my book. You’ll feel like a culinary rockstar serving this up, trust me.
- It’s absolutely loaded with flavor—no watering down the experience here!
- It truly only takes 55 minutes from start to finish.
- It’s hearty enough to be a main course all by itself.
Flavor Profile: Smoky Meets Creamy
This flavor contrast is everything! The spicy, smoky pepper notes from the blackening rub meet the luxurious body of the heavy cream and potatoes. It shouldn’t work, but oh my goodness, it does. That little bit of heat cuts right through the richness, leaving you with perfect balance in every spoonful.
Quick Prep and Cook Time for Creamy Blackened Salmon Chowder
When I say quick, I mean it! We’re looking at just 20 minutes of prep time. Even with searing the salmon first, the entire Creamy Blackened Salmon Chowder is on the table in under an hour. It’s the kind of gourmet meal you can whip up on a Tuesday night when you need a serious comfort boost.
Gathering Ingredients for Creamy Blackened Salmon Chowder
Okay, collecting your ingredients—this is where the magic starts to smell great! I love that this recipe relies on simple pantry staples plus one star player: the salmon. When you’re shopping, pay attention to your fillets because this is where we build that incredible smoky foundation for the Creamy Blackened Salmon Chowder. I learned quickly that the quality of your salmon really dictates how fantastic the texture will be once it’s flaked into the soup. You want firm, beautiful cuts for that initial blackening!
We’re pulling everything together here, from the spices to the dairy. Don’t get stressed about the proportions; they’re already figured out for you. If you ever need inspiration for other ways to use seafood or great chowder flavors, I always look back at my notes for things like rich crab salads or even those fun little crab croissants I made last spring! It all keeps your mind thinking in terms of layering flavors.
Ingredient Specifications
Here is what you need to pull together for this incredible soup. Make sure you have your onion and celery totally chopped before you start cooking, or things get chaotic! You need 1 pound of lovely salmon fillets (skin removed, please!), 1 tablespoon of that fantastic blackening seasoning, and 2 tablespoons of olive oil to get the sear going. For the vegetables, 2 medium potatoes peeled and diced are key, along with 1 medium onion and 2 celery stalks, all chopped up. We build the body with 4 cups of fish or vegetable broth, 1 teaspoon of dried thyme, and seasoning—salt and pepper. Finally, for the creaminess, grab 1 cup of heavy cream, 1/4 cup of all-purpose flour, and 1/2 cup of milk for that perfect slurry.
Tips for Perfect Blackened Salmon for Your Chowder
Listen, the success of this Creamy Blackened Salmon Chowder lives or dies by how you treat that salmon! You can’t just toss it in a pan and forget it; blackening requires commitment. My biggest piece of advice? Get that pan screaming hot before the fish even touches the oil. When I’m searing my steak—and this is the same principle—high heat creates that crusty, perfectly spiced exterior instantly. You only want 3 to 4 minutes per side. That means the salmon is cooked through but still incredibly flaky inside, not dry like cardboard.
If you’re nervous about managing the heat, check out how I handle things when I work up a good sear on a great piece of steak. It’s all about timing! Remember, you’re only cooking it until it flakes easily; the residual heat from the hot chowder base won’t ruin it, but overcooking it on the stovetop definitely will. Take it off the heat early, flake it gently, and set it aside until the very end.
Step-by-Step Instructions for Creamy Blackened Salmon Chowder
Alright, let’s get down to the important part: making this happen! We’ve got the seasoning ready, the veggies chopped, and the anticipation is building. I’ve broken this down into focused stages so you can move smoothly from searing to simmering to that final, luxurious cream addition. Remember, organization is your best friend when you’re whipping up something this satisfying. If you’re ever looking for other easy-to-manage recipes that require that same focus on texture, I always bookmark great dips too; check out my recipe for creamy cowboy caviar when you have a minute!
Here’s my secret little tip right up front: When you’re simmering the potatoes, keep a little extra broth or even just water standing by. Sometimes, depending on the potatoes, things can get a little too thick early on. If your soup base looks more like mashed potatoes than a liquid base for soup, just splash in a little extra, and you’ll be fine. That way, you save your cream for when it really counts!
Cooking the Aromatics and Vegetables
First things first, once your salmon is seared and flaked (we’ll cover that in detail next!), you drop the heat to medium. Toss in that chopped onion and those celery stalks right into the pot where the salmon oil is—that flavor layer is crucial! You want them to get soft and sweet, which takes about 5 minutes of gentle cooking time. Once they are translucent, dump in your diced potatoes, the fish broth, thyme, salt, and pepper. Bring that whole magnificent pot up to a rolling boil. Once it’s boiling hard, immediately drop the heat way down, cover it partially, and let the potatoes simmer until they are completely fork-tender. This usually takes about 15 minutes, so use this time to clean up a little or get your bowls warmed!
Thickening the Creamy Base of the Creamy Blackened Salmon Chowder
Now for the thickening which makes this a true chowder! In a separate little bowl—and this is non-negotiable—you whisk your 1/4 cup of flour with the 1/2 cup of milk. You have to mix it until it’s completely smooth. If you see any dry clumps of flour, stop! Mix more! This slurry is what stops your Creamy Blackened Salmon Chowder from being watery. Slowly, slowly, you pour this mixture into the simmering vegetables and broth while stirring constantly—I mean *constantly*! Keep that whisk moving to prevent any lumps from forming. As it heats up, you’ll see it transform right before your eyes into that perfect, thick base texture. Once it’s thick enough to coat the back of a spoon, pour in your cup of heavy cream. Just heat that through gently; do not let it boil again once the cream is in, or it can get grainy, which is tragic.
Ingredient Notes and Substitutions for Your Chowder
I always get questions about swapping things out, and honestly, that’s the fun part of cooking! While I stand by the classic recipe for Creamy Blackened Salmon Chowder, sometimes you just don’t have exactly what’s written down. If you happen to be out of fresh salmon, try using smoked salmon instead for a completely different flavor profile—it adds a wonderful depth! You can see some great inspiration for mixing luxury ingredients by checking out how I make my homemade cream of mushroom soup mix when I’m craving rich comfort.
Another quick tip: If heavy cream feels too intense, you can definitely use half-and-half. Just know that the chowder won’t be quite as decadent or thick, so you might want to whisk in just a touch more flour slurry at the end to make up that body. It’s all about finding what works for your cozy night in!
Serving Suggestions for Creamy Blackened Salmon Chowder
Once this bowl of velvety sunshine is ready, you need the perfect partner to soak up every last drop! Because the Creamy Blackened Salmon Chowder is so rich, you don’t want sides that compete with that smoky spice. My absolute favorite thing to serve alongside it is a pile of really good, crusty sourdough bread. You want something sturdy enough to dip without immediately falling apart when hit with that thick cream. Just slice it thick, maybe toast it lightly, and get ready for dipping heaven!
If you’re making a full meal of it, a light, bright green salad is the perfect counterpoint. Think simple mixed greens with a sharp lemon vinaigrette. That acidity cleanses the palate between spoonfuls of the rich chowder. It’s all about balance, right? I even enjoy keeping a little dish of homemade ketchup nearby sometimes (yes, for dipping bread, don’t judge!), though my recipe for homemade ketchup is usually reserved for fries and burgers. For this chowder, though, keep the sides simple so the salmon can truly shine!
Storing Leftovers of Your Creamy Blackened Salmon Chowder
Don’t you just hate wasting food? Especially when you make something as spectacular as this Creamy Blackened Salmon Chowder! The good news is it keeps well, but we have to treat cream-based soups gently when we store and reheat them. I always aim to eat most of it the day I make it because, honestly, who can stop eating it? But if you have some left—and you should, it’s huge—pop it into an airtight container right away.
These leftovers are good in the fridge for about three days, tops. Any longer, and you might start noticing the texture changing a bit. Now, about reheating—this is where you have to be careful! You absolutely cannot blast this in the microwave on high heat. Cream sauces hate being shocked!
Take the chowder out of the fridge about 30 minutes before you plan to eat it to let it warm up slightly. Then, put it in a pot over very low heat. You need to stir it constantly and gently, maybe adding just a splash of extra milk or half-and-half if it seems too stiff upon reheating. The salmon is already cooked, so we are just warming the soup base up softly. If you rush it, the cream can separate, and suddenly you have oily spots floating around—and trust me, nobody wants an oily bowl of Creamy Blackened Salmon Chowder!
Frequently Asked Questions About Creamy Blackened Salmon Chowder
I always get so many questions after people realize how incredible a blackened salmon chowder can be! It opens up a whole new world beyond just clams, right? We want your chowder experience to be perfect, so I pulled together the things I hear most often when people make my favorite spicy soup.
Can I use milk instead of heavy cream in this Creamy Blackened Salmon Chowder?
You absolutely can try it, but I have to warn you! Heavy cream is what gives this soup that luxurious, almost decadent texture that makes it so satisfying. If you use just regular milk, your Creamy Blackened Salmon Chowder is going to be much thinner—more like a hearty soup than a true chowder. If milk is all you have, I seriously recommend making a slightly larger flour/milk slurry before adding the milk, and then only slowly whisking it into the soup base. That extra step of thickening will help save the texture, but it won’t ever be quite as rich as using the heavy cream.
What is the best way to ensure the salmon stays tender?
This is the most important trick for any chowder featuring seafood! You must cook the salmon completely separate from the soup base first. We blacken it briefly over high heat until it’s done, flake it into bite-sized pieces, and then—wait for it—we add it back in right at the very end, just before serving. If you leave the cubed salmon simmering in the broth for 15 minutes while the potatoes cook, you’ll end up with rubbery flakes. By adding it last, it just gently warms up in the creamy base, keeping every piece perfectly tender.
Another great question I get relates to the seasoning. People often worry about using too much blackening spice, but honestly, for the richness of the Creamy Blackened Salmon Chowder, you need that full tablespoon to break through! I also had a reader ask if they could use smoked salmon instead of fresh, and yes, you can! It tastes completely different, obviously, but it’s still delicious. If you want to see some other amazing ways to make comforting soups, check out my notes on my homemade wonton soup when you’re ready for a total flavor shift!
Share Your Perfect Creamy Blackened Salmon Chowder Experience
Now that you’ve got all the smoky, spicy, creamy goodness simmering on your stovetop, I really, truly want to hear about it! Did the blackening spice hit just the right note for your family? Did you manage to get those perfect, silky smooth folds when you added the cream? Please don’t keep your triumphs to yourself!
Jump down below and leave me a rating—five stars if you’re feeling the comfort, or tell me exactly what you loved most about making this Creamy Blackened Salmon Chowder. Seriously, dish all the details in the comments! If you managed to snap a picture of your beautiful bowl, tag me on social media!
I love seeing how you bring these recipes into your own kitchens, whether you paired it with crusty bread or added an extra pinch of pepper. Your feedback always helps other cooks feel confident making it next time. If you have any burning specific questions that I missed in the FAQ, drop those in the comments too—I check the contact page often and love chatting about soup!
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Creamy Blackened Salmon Chowder
- Total Time: 55 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A rich and flavorful chowder featuring blackened salmon pieces in a creamy base.
Ingredients
- 1 pound salmon fillets, skin removed
- 1 tablespoon blackening seasoning
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 potatoes, peeled and diced
- 4 cups fish or vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 1/2 cup milk
Instructions
- Season salmon fillets evenly with blackening seasoning.
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Cook salmon for 3-4 minutes per side until cooked through. Remove salmon and flake into bite-sized pieces. Set aside.
- Reduce heat to medium. Add onion and celery to the pot and cook until softened, about 5 minutes.
- Add diced potatoes, broth, thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- In a small bowl, whisk together flour and milk until smooth.
- Slowly whisk the flour mixture into the simmering chowder. Cook, stirring constantly, until the chowder thickens.
- Stir in the heavy cream. Heat through but do not boil.
- Gently fold in the flaked blackened salmon.
- Serve hot.
Notes
- You can substitute smoked salmon for a different flavor profile.
- For a thicker chowder, increase the flour slightly.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5
- Sodium: 650
- Fat: 28
- Saturated Fat: 14
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 25
- Fiber: 3
- Protein: 28
- Cholesterol: 110
Keywords: blackened salmon, salmon chowder, creamy soup, seafood chowder, comfort food