Description
A rich and flavorful chowder featuring blackened salmon pieces in a creamy base.
Ingredients
Scale
- 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