Description
A hearty chowder featuring blackened salmon.
Ingredients
Scale
- 1 pound salmon fillet, skin removed
- 1 tablespoon blackened seasoning mix
- 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
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rub the salmon fillet with the blackened seasoning mix.
- Heat olive oil in a large pot over medium-high heat.
- Cook the salmon for 3-4 minutes per side until cooked through. Remove from the pot and flake into large pieces. Set aside.
- Add onion, celery, and carrots to the same pot. Cook until softened, about 5 minutes.
- Pour in the broth and add the diced potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Stir in the heavy cream, salt, and pepper. Heat through but do not boil.
- Gently fold in the flaked blackened salmon.
- Serve hot.
Notes
- You can use pre-cut vegetables to save preparation time.
- Adjust the amount of seasoning based on your preference for spice.
- Prep Time: 15 min
- Cook Time: 30 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: 14
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 30
- Cholesterol: 110
Keywords: blackened salmon, salmon chowder, fish chowder, seafood soup, creamy soup