Ingredients
Scampi broth:
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900 grams of clean scampi shells, rinsed
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5 cups (1.25 liter) water
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1/2 cup (120 milliliters) white onion, chopped
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1/4 cup (60 milliliters) celery, chopped
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1/4 cup (60 milliliters) carrot, chopped
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2 cloves garlic, peeled and smashed
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Pinch of thyme
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Pinch parsley
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Pinch of black peppercorns
Scampi chowder:
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4 slices of bacon, cut into 0.5 centimeter pieces
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450 grams of scampi
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1 leek (whites only), thinly sliced
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1/2 cup (120 milliliters) celery, chopped
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6 small red potatoes, cut into quarters
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4 cups (960 milliliters) scampi broth
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5 tablespoons (75 milliliters) all-purpose flour
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2 cups (480 milliliters) 35% cream
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1 teaspoon (5 milliliters) pepper
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1 tablespoon (15 milliliters) salt
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1 teaspoon (5 milliliters) cayenne pepper
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2 tablespoons (30 milliliters) fresh dill, chopped
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2 tablespoons (30 milliliters) olive oil
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1 tablespoon (15 milliliters) freshly cracked black pepper
Directions
Scampi broth:
- Combine all ingredients in a large pot, and bring to a boil.
- Reduce heat, and simmer for one hour.
- Remove from heat and strain ingredients out of liquid, keeping only the stock.
- Cool and reserve for scampi chowder.
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 five to six 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.
