5 Star Irresistible Blackened Salmon Chowder Recipe

Oh my gosh, listen, when those cool nights roll in, do you ever just crave something warm, creamy, and totally soul-satisfying? Forget the basic clam chowder you think you know! I’ve spent ages messing around with spices—seriously, my kitchen corners still smell vaguely of cayenne sometimes—trying to nail that perfect marriage between rich creaminess and a spicy kick. Well, friends, I finally cracked the code!

What we have here is my Irresistible Blackened Salmon Chowder Recipe Youll Love. We take lovely, flaky salmon, give it a good, smoky char with a secret blend of spices, and then fold it into the silkiest potato and veggie base you can imagine. Trust me, the contrast is just incredible. It’s quick enough for a Tuesday but fancy enough for company. You’re going to make this one over and over again!

Why This Irresistible Blackened Salmon Chowder Recipe Youll Love Stands Out

I know, I know, there are a zillion chowder recipes floating around out there. But this one is totally different! It’s the marriage of bold spice and rich comfort that gets me every single time. It’s fast, too! You won’t believe how simple it is to get a gourmet-tasting bowl on the table in under an hour.

• It’s the perfect culinary surprise—that smoky heat from the salmon just cuts through the creamy base perfectly.
• The flaked salmon stays beautifully textured instead of getting mushy!
• You’re looking at maybe 45 minutes total cook time. Seriously! Check out my tips for other creamy dishes here: creamy seafood chowder.

Flavor Profile: Spicy Meets Creamy

Forget mild fish soup! The blackened seasoning is the star here. It creates a wonderfully crisp, dark crust on the salmon pieces before we gently mix them in. When you break that crusty exterior with your spoon, that spicy flavor bursts into the smooth, thick chowder base. It’s amazing!

Quick Prep for a Hearty Meal

Honestly, this is my secret weapon for weeknights when I want something special but don’t have all evening. Since we’re keeping the steps straightforward—sauté, simmer, cream, done—it comes in right around 45 minutes. You can have this piping hot and ready before the kids even finish their homework!

Gathering Ingredients for Your Irresistible Blackened Salmon Chowder Recipe Youll Love

You can’t rush perfection, especially when it comes to building flavor in a chowder! Getting your ingredients lined up first—what we call mise en place—makes the actual cooking feel like a breeze. For this recipe, the quality of your salmon really counts since it’s the main star, but for the veggies, fresh or even good quality frozen (for the carrots/celery) works in a pinch!

Ingredient Clarity and Preparation

I’ve laid out exactly what you need below. Pay close attention to how the vegetables need to be prepped; it makes all the difference in how they cook down and meld into the creamy texture. Get everything chopped and ready to go before you even think about turning on the heat!

• 1 pound salmon fillet, skin removed (make sure it’s good quality!)
• 1 tablespoon blackened seasoning mix (use less if you’re sensitive to spice, like my neighbor Barb!)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 4 cups fish or vegetable broth
• 2 medium potatoes, peeled and diced (I like Russets for starchiness)
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Pro tip: Measure everything out into little bowls first. When you are ready to start sautéing, those 5 minutes of vegetable cooking time fly by fast, and you don’t want to be scrambling for the salt!

Expert Tips for the Perfect Irresistible Blackened Salmon Chowder Recipe Youll Love

Okay, so you’ve got all your ingredients laid out—fantastic! Now let’s talk technique. I learned the hard way that you can’t just dump everything in the pot at once and expect magic. Building layers of flavor is key to making this Irresistible Blackened Salmon Chowder Recipe Youll Love truly sing. These little tricks help keep the chowder creamy but make the salmon taste like it came right off a grill!

Handling the Blackened Salmon

The blackening process is fast, so you have to watch that salmon like a hawk! You want a great crust, but since we’re flaking it later, we don’t want it dry. Cook it for just 3 to 4 minutes per side on medium-high heat. As soon as it’s done, pull it right out! It’ll continue to firm up just a touch while it rests. This keeps those flakes moist when you stir them into the soup later on. For more great salmon ideas, have you checked out my creamy garlic herb salmon recipe?

Vegetable Sauté and Broth Simmer

Don’t rush the vegetables! This is where the deep, savory groundwork for the chowder happens. Once the salmon is out, use that same pot and oil—don’t clean it! Those little browned bits are pure flavor gold. Get the onion, celery, and carrots in there and cook them until they’re soft and sweet, which takes about 5 good minutes. Once they soften, *then* you pour in the broth and potatoes. Letting them sweat like that means you develop a much richer base before the simmering even starts.

Step-by-Step Instructions for Making Your Irresistible Blackened Salmon Chowder Recipe Youll Love

Alright, let’s get this party started! These instructions are super straightforward, but stick close to the timing, especially when cooking the salmon. I promise, following this sequence is exactly how you get that amazing flavor without turning your delicious fish into shoe leather. I keep my pot right on the edge of the burner so I can easily move between steps!

Preparing and Cooking the Salmon

First things first, we need that gorgeous blackened crust on our salmon fillet. Take your seasoning mix—don’t be shy with it!—and really rub it all over that fish. We’re going for good coverage here.

1. Rub the salmon fillet with the blackened seasoning mix.
2. Next, get your olive oil heating up in a big pot over medium-high heat. You want it shimmering, not smoking!
3. Cook the salmon for just 3 to 4 minutes per side until that outside is dark and spicy and the inside is cooked through. That’s it! Pull it out immediately and gently flake it into big, satisfying pieces. Set those aside until the very end.

Building the Chowder Base

Now we use the same pot, oil, and leftover spices—that’s called flavor stacking, folks! This is where we build the hearty foundation for the chowder. Remember to keep the heat on medium while you soften things up.

1. Add your chopped onion, celery, and carrots right into the pot. Cook them down until they look soft and a little sweet, which usually takes about 5 minutes. Don’t let them burn!
2. Pour in your fish or vegetable broth and add those diced potatoes. Bring the whole thing to a rolling boil, then immediately drop the heat down to a simmer. Let it bubble gently until those potatoes are fork-tender. This simmering step usually takes around 15 minutes. You should be able to stab a potato easily with a fork when it’s ready.

If you’re looking for other simple, comforting recipes once you master this chowder, check out my creamy seafood pasta salad—it uses some similar ideas for building flavor!

Finishing and Serving the Chowder

We’re almost there! This is the gentle part, so keep your burner heat low. We want rich and creamy, not hot and bubbly!

1. Stir in your heavy cream, salt, and pepper. Just heat everything through gently; you absolutely must not let it boil once the cream is in, or it can get grainy.
2. Finally, very gently fold in those beautiful flakes of blackened salmon you set aside earlier. We don’t want to smash them up, just incorporate them so they warm through in the soup.
3. Serve this amazing seafood soup immediately while it’s hot!

Serving Suggestions for Your Blackened Salmon Chowder

Now that you have this stunning, deeply flavorful chowder ready, the last thing you want to do is serve it naked! A soup this robust begs for something alongside it, or maybe just a little something extra on top to make it look picture-perfect. You don’t need anything complicated here; simple sides are always the best partners for a hearty fish chowder like this one.

Bread Pairings

You absolutely need something crusty for dipping. Seriously, don’t skip this! The creamy broth clinging to the blackened spices needs something sturdy to mop it all up. I always grab a baguette and slice it thick, then quickly toast it under the broiler until it just starts to brown up.

If you want something softer—because sometimes you just need comfort—my recipe for fluffy dinner rolls is fantastic. They are light enough that they won’t compete with the chowder, and they soak up the broth beautifully.

Garnishes

A little pop of green makes everything look instantly fresher, even when it’s a heavy, creamy soup. I usually just keep it simple. A light sprinkle of chopped fresh parsley works wonders—it adds a tiny bit of freshness that balances the heat.

If you’re feeling fancy, or if your chowder base tastes a little less rich than you planned, a tiny swirl of extra heavy cream right on top, just before serving, makes the chowder look professionally finished. Be careful not to drown it, though! We want the salmon pieces to shine!

Storage and Reheating of Irresistible Blackened Salmon Chowder Recipe Youll Love

I know this chowder is so good you might be tempted to eat it all in one sitting, but trust me, leftovers are a gift! Making a big batch of this Irresistible Blackened Salmon Chowder Recipe Youll Love means you get a fantastic lunch the next day with zero effort. The key here is handling the cream and the flakes of salmon correctly during storage and reheating.

You can definitely keep this in the fridge. Just make sure it’s in an airtight container, and it should hold up beautifully for about three days. Because the salmon is already cooked and flaked, it integrates right back into the soup without drying out, which is great news!

Storing Your Leftover Chowder

When you put it away, try to cool it down fairly quickly after you finish eating. Don’t just leave the pot on the counter for hours, okay? Move it into smaller containers; this helps it chill faster. The cream base tends to thicken up significantly once it hits the cold, so don’t panic when it looks closer to thick pudding than soup the next morning!

Reheating Tips for Preserving Texture

This is the most important part! You absolutely cannot blast this on high heat on the stovetop or—heaven forbid—microwave it on high, or you risk the cream separating on you! That ruins the whole silky texture we worked so hard to create.

The best way is low and slow. Put the chowder in a pot over low heat. You might need to thin it out a little bit with a splash of milk or extra broth because it will be very stiff from the fridge. Stir it constantly as it warms up. Once it just starts to steam and you see tiny bubbles around the edge, take it off the heat immediately. It’s ready to enjoy!

If you freeze any, be aware that dairy-based soups sometimes change texture a little when thawed. If you find that happens, a good whisking while reheating on low heat goes a long way to bringing that creaminess back!

Common Questions About This Irresistible Blackened Salmon Chowder Recipe Youll Love

It’s funny how every time I share this recipe, people have the best questions! It means you’re thinking ahead, which is a great sign of a good cook. I’ve gathered a few of the most common things folks ask when they are trying to make the Irresistible Blackened Salmon Chowder Recipe Youll Love for the first time. Don’t worry if you need to tweak things; that’s what cooking is all about!

Can I substitute the salmon?

Yes, absolutely, but I need to warn you that the texture will change a bit! Salmon is meaty, so when you flake it, you get those nice, chunky bites. If you swap it out for a firmer white fish like cod, it will still be delicious, but the flakes might be a little more delicate. Shrimp works beautifully too, but you’ll want to add those right at the end when you stir in the cream, since they cook so much faster than salmon!

How spicy is this fish chowder?

This is totally in your hands! Remember, the spice comes from the blackened seasoning you rub onto the fish. If you use a store-bought mix, check the label—some brands pack way more cayenne than others. I usually start with one tablespoon, just like the recipe says, and taste the broth base before adding the fish. If you like it fiery, add half a teaspoon of cayenne pepper with your vegetables. If you’re serving kids or picky eaters, try using just half a tablespoon of seasoning and maybe skip the extra cayenne. It’s an adaptable recipe!

Can I make this dairy-free?

That’s a really smart question, especially since cream is such a big part of that classic chowder feel. You can definitely make it dairy-free! Instead of the heavy cream, my switch is always full-fat coconut milk, usually the kind that comes in a can. The fat content is high enough to give you that wonderfully thick texture, and the coconut flavor is surprisingly mild once it’s mixed with the salty broth, potatoes, and smoky salmon. It’s a great way to keep that creamy feel without the dairy. Check out my recipe for irresistible salmon cakes sometime; I use coconut milk in those too when I want a different richness!

Nutritional Estimates for Blackened Salmon Chowder

I always get asked if this chowder is secretly a diet-wrecker because it’s so creamy. The good news is that since we aren’t loading it up with tons of extra butter and flour like some old-school recipes, the estimates actually look pretty reasonable!

Now, you have to remember one thing: these numbers are based on the exact measurements I used, including the type of broth and the amount of cream. If you use low-sodium broth or swap in milk instead of cream, your numbers will shift. This is just a helpful guide!

Here is a breakdown based on what I calculated for a single serving:

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 5 grams
• Sodium: 650 mg
• Total Fat: 28 grams (with 14 grams being Saturated Fat)
• Carbohydrates: 20 grams
• Fiber: 3 grams
• Protein: 30 grams
• Cholesterol: 110 mg

See? A solid 30 grams of protein in one bowl! That blackened salmon really does the heavy lifting in keeping you feeling full and satisfied. It’s hearty comfort food that doesn’t totally derail the best eating plans. Just be mindful of how much extra salt you add at the finish, as that’s the easiest thing to accidentally overdo!

Share Your Experience with This Irresistible Blackened Salmon Chowder Recipe Youll Love

Well, that’s it! You’ve made my favorite spicy, creamy, dreamy chowder. Now, I really, really want to hear how it turned out for you!

Did you stick to the recipe exactly? Or maybe you tried switching out the potatoes for sweet potatoes, or perhaps you added a little extra kick to that blackened seasoning? Don’t keep those culinary secrets to yourself! Drop a comment down below and give the recipe a star rating so other folks know what you thought.

I especially love seeing your bowls! If you snapped a picture of your finished Irresistible Blackened Salmon Chowder Recipe Youll Love—maybe garnished with that parsley I mentioned—please share it on social media and tag me! It makes my day seeing one of my kitchen creations out in the wild.

If you’re looking for more great soups and flavorful takes on seafood, you have to check out this other favorite in my collection; I think you’ll love these recommendations: tasty_recipe. Happy cooking, everyone!

Print