Creating your Creamy Blackened Salmon Chowder is simple when you follow these steps:

1. Prep the Salmon: Pat the salmon fillet dry with a paper towel. Coat both sides with blackening seasoning, pressing it gently to adhere.

2. Sear the Salmon: Heat olive oil in a large pot over medium-high heat. Add the salmon fillet, skin-side down. Cook for about 4-5 minutes until the skin is crispy and the fish is cooked halfway.

3. Flip the Salmon: Carefully flip the salmon with a spatula and cook for another 3-4 minutes until cooked through. Remove from the pot and set aside to cool.

4. Sauté Vegetables: Add diced onion, carrots, and celery to the pot. Sauté for about 4-5 minutes until softened. Then, add minced garlic and sauté for an additional 1 minute until fragrant.

5. Add Potatoes and Broth: Pour in the broth and add the diced potatoes. Bring the chowder to a boil, then reduce heat and simmer for about 10-15 minutes, until the potatoes are fork-tender.

6. Incorporate Cream and Corn: Stir in the heavy cream and corn. Let the mixture simmer for an additional 5 minutes.

7. Flake the Salmon: While the chowder is simmering, flake the cooked salmon into bite-sized pieces. Add it back into the pot, stirring gently to combine.

8. Season to Taste: Adjust seasoning with salt and pepper to your preference.

9. Garnish and Serve: Ladle the chowder into bowls and top with fresh parsley for garnish.

These simple steps will guide you in creating this creamy and delicious chowder effortlessly.