Shrimp and Potato Chowder

Use shrimp for this variation on a New England-style chowder.
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  • Total: 40 min
  • Active: 25 min
  • Yield: 4
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1 tablespoon extra-virgin olive oil

2 slices bacon, chopped

1 onion, chopped

1 teaspoon tomato paste

3 tablespoons all-purpose flour

3 cups low-sodium chicken broth

2 cups milk or half-and-half

1 pound red-skinned potatoes, diced

12 ounces medium shrimp, peeled and deveined, tails removed

Kosher salt and freshly ground pepper

1/2 cup loosely packed fresh basil, torn into pieces


  1. Heat the oil in a large wide pot or medium Dutch oven over medium heat. Add the bacon and cook, stirring occasionally until crisp, about 5 minutes. Add the onion and cook, stirring, until soft, about 3 minutes. Add the tomato paste and stir until toasted, about 30 seconds. Scatter the flour over the onion and cook, stirring with a wooden spoon to make a paste, about 1 minute.
  2. Pour in the broth and milk, stirring until the mixture is smooth. Add the potatoes and season with salt and a generous grinding of pepper. Bring to a boil, then reduce the heat to medium-low, and simmer, covered, until the potatoes are tender, about 15 minutes.
  3. Stir the shrimp into the soup and cook until just opaque and firm, 4 to 5 minutes. Remove from the heat and stir in the basil. Adjust the consistency of the soup with a little water if it?s become too thick and adjust the seasoning with additional salt and pepper.