Spicy Cajun Salmon Chowder

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Spicy Creamy Salmon Chowder

Recipe by Shaylee YoungCourse: Dinner, AppetizersCuisine: Cajun, Soup

Spicy Cajun Salmon Chowder
This rich and flavorful Spicy Cajun Salmon Chowder brings the perfect balance of heat and heartiness to your bowl. Tender, flaky salmon chunks are paired with a creamy, spicy broth infused with bold Cajun seasoning. The chowder is loaded with spicy homemade creamed corn, bell peppers, celery, and onions, giving it a satisfying texture and a burst of vibrant color. A hint of garlic and dill will elevate the depth of flavor, while a splash of cream adds a velvety finish. The kick of crushed red pepper flakes warms the soul. This chowder is perfect for cozy evenings, whether served as a main dish with crusty bread or as a comforting starter for your favorite seafood feast.

Ingredients

• 4 Pieces of Salmon

• 1/2 Cup Butter (1 stick)

• 2 medium Onions

• 2 Bell Peppers

• 4-6 Celery Sticks

• 3-4 Tablespoons Crushed Garlic

• 6 Cups or 4-6 Shredded Carrots (about 50 baby carrots =6 cups)

• 10 Cups Water (*boiled chicken water)

• 6 Cups or 4-6 medium Potatoes cubed (I leave the skins on, but do your personal preference)

• 1/2 teaspoon Onion Powder/Granulated

• 3 teaspoons Cajun Seasoning (Winco’s brand is my favorite)

• 2 teaspoons Salt

• 1/2 teaspoon Pepper

• 1 1/2 teaspoons Garlic Salt

• 1 1/2 teaspoons dried Dill Weed

• 1/2 teaspoon Crushed Red Pepper (omit if using cajun seasoning with crushed red pepper)

• 3 Cups Half & Half

• Homemade Creamed Corn (Recipe linked) OR 2 cans Creamed Corn

Directions

• Preheat oven to °400.
• On a cookie sheet place uncooked salmon skin side down. (I use silicone mats, so they don’t stick . It makes clean up so much easier)
• Lightly sprinkle 1/4-1/2 teaspoon of the following seasonings, on each piece of salmon: onion powder/granulated, garlic powder/granulated, dill weed, cajun seasoning and garlic salt.
• Once the oven is preheated, put salmon in the oven for 20-30 minutes, then turn the oven on broil to °500 and broil for 5 minutes.
• As the Salmon is baking, cut up the veggies. I like my veggies, very small and finely chopped. So I use a chopper or a salad shooter and chop the daylights out of the onions, peppers and celery. Using a knife and cutting by hand works as well.
• Put a big pot on low/medium heat on the stove top.
• Melt butter in the pot, then add: onions, celery and peppers.
• Saute until onions are mostly translucent.
• Make sure to keep a close eye on the veggies and stir often, you don’t want them to burn.
• Now add the crushed garlic, saute for a 1-2 minutes or until you smell the garlic.
• For the carrots, you can either: cut, slice or chop to your preference. (I use my salad shooter to shred the carrots, it worked really well and I liked the texture and bright color it gave the soup. It was super fast, which was a bonus.)
• Once you smell the garlic, add your carrots, (at ANY point add some of the water/broth*, if the veggies look like they are going to burn add 1 cup of liquid at a time.)
• Cube Potatoes and set aside.
• Once carrots are starting to soften, add the water/broth and cubed potatoes and seasoning.
• Cook on low until potatoes are almost soft.
• While the soup is simmering on low, roughly pull apart the baked salmon. (if you have fresh salmon with bones, MAKE SURE you get ALL of the bones out.)
• Once the carrots and potatoes are cooked through, add the half and half and the salmon to the soup. Simmer until rewarmed. As it’s rewarming, make your creamed corn OR add or 2 cans creamed corn.
• Once creamed corn is made, add half of the corn to the soup and leave the rest for garnish for those of us who want more of the yummy corn in our chowder!

Notes

• *Pro Tip: Instead of store bought chicken broth, I boil chicken and then use that broth for my soups. If I don’t have any chicken broth, on hand, I just use water. If using store bought broth, DO NOT add the salt in the recipe, just salt to taste.

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