- 2 lbs (900 g) of clean scampi shells, rinsed
- 5 cups (1.25 L) water
- ½ cup (120 ml) white onion, chopped
- ¼ cup (60 ml) celery, chopped
- ¼ cup (60 ml) carrot, chopped
- 2 cloves garlic, peeled and smashed
- pinch of thyme
- pinch parsley
- pinch of black peppercorns
- 4 slices of bacon, cut into ½-inch pieces
- 1 lb (450 g) of scampi
- 1 leek (whites only), thinly sliced
- ½ cup (120 ml) celery, chopped
- 6 small red potatoes, cut into quarters
- 4 cups (960 ml) scampi broth
- 5 tbsp (75 ml) all-purpose flour
- 2 cups (480 ml) 35% cream
- 1 tsp (5 ml) pepper
- 1 tbsp (15 ml) salt
- 1 tsp (5 ml) cayenne pepper
- 2 tbsp (30 ml) fresh dill, chopped
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) freshly cracked black pepper
- Combine all ingredients in a large pot, and bring to a boil.
- Reduce heat, and simmer for 1 hour.
- Remove from heat and strain ingredients out of liquid, keeping only the stock.
- Cool and reserve for scampi chowder.
- In a large pot, cook bacon until crisp over medium heat.
- Stir in celery, leek, corn and potatoes.
- Cook, stirring occasionally, until celery is soft.
- Stir in flour, and then scampi broth.
- Bring to a boil.
- Reduce heat to medium-low and simmer for 15-20 minutes, until potatoes are tender.
- Slowly stir in cream, scampi, salt, pepper and cayenne.
- Simmer for another 5-6 minutes, until scampi are pink and firm.
- Remove from heat.
- Serve immediately and garnish with dill, freshly cracked black pepper and a drizzle of olive oil.