Scampi Chowder Recipe
This scampi chowder recipe is a rich and creamy seafood soup made with homemade scampi broth, tender scampi, bacon, and hearty potatoes. Featured on Fish the Dish, this comforting chowder delivers deep flavour, silky texture, and fresh herb finish in every spoonful.
The Inspiration
Chowder is a classic comfort food with deep roots in coastal cooking traditions, particularly in North America and Europe, where seafood and shellfish are commonly transformed into rich, hearty soups. This version elevates the traditional chowder by building its flavour from a homemade scampi shell broth, ensuring every layer of the dish is infused with deep seafood essence.
Scampi shells are simmered slowly with aromatics like onion, celery, carrot, garlic, and herbs to create a stock that is both delicate and intensely flavourful. This technique extracts maximum flavour from ingredients that are often discarded, turning them into the foundation of the dish.
On Fish the Dish, Spencer Watts often focuses on building flavour from the ground up, and this recipe is a perfect example. By creating a homemade broth and layering ingredients strategically, the chowder achieves restaurant-quality depth with approachable techniques.
Ingredients
Scampi Broth
- 2 pounds (900 grams) of clean scampi shells, rinsed
- 5 cups (1.25L) water
- ½ cup (120ml) white onion, chopped
- ¼ cup (60ml) celery, chopped
- ¼ cup (60ml) carrot, chopped
- 2 cloves garlic, peeled and smashed
- Pinch of thyme
- Pinch parsley
- Pinch of black peppercorns
Method
- 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.
Ingredients
Scampi Chowder
- 4 slices of bacon, cut into ½ inch pieces
- 1 pound (450 grams) of scampi
- 1 leek (whites only), thinly sliced
- ½ cup (120ml) celery, chopped
- 6 small red potatoes, cut into quarters
- 4 cups (960ml) Scampi broth
- 5 tablespoons (75ml) all-purpose flour
- 2 cups (480ml) 35% cream
- 1 teaspoon (5ml) pepper
- 1 tablespoon (15ml) salt
- 1 teaspoon (5ml) cayenne pepper
- 2 tablespoons (30ml) fresh dill, chopped
- 2 tablespoons (30ml) olive oil.
- 1 tablespoon (15ml) freshly cracked black pepper
Method
- 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.
Serving Suggestions
This scampi chowder is best served hot as a comforting main course, especially during cooler months or for cozy dinner gatherings. Its rich, creamy texture makes it a complete meal on its own.
Serve with crusty bread, sourdough, or buttery rolls to soak up the flavorful broth. A light side salad with citrus or vinegar-based dressing can help balance the richness of the chowder.
For presentation, garnish generously with fresh dill and cracked black pepper just before serving to enhance aroma and visual appeal. A final drizzle of olive oil adds sheen and richness.
Pair this dish with crisp white wines such as Sauvignon Blanc or unoaked Chardonnay, or enjoy with sparkling water and lemon for a refreshing contrast.
Final Thoughts
This scampi chowder recipe is a deeply comforting seafood dish that highlights the power of building flavour from scratch. The homemade scampi broth, creamy base, and tender seafood create a rich and satisfying bowl of chowder.
What makes this recipe stand out is its layering of flavours—smoky bacon, sweet scampi, creamy broth, and fresh herbs all working together in harmony. It is both rustic and refined, making it perfect for casual meals or special occasions.
On Fish the Dish, this recipe showcases how traditional techniques like stock-making and slow simmering can transform simple ingredients into something truly exceptional.