Shrimp Chowder

This easy-to-make shrimp chowder has both bacon and potatoes, making it hearty and slightly smoky.
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  • Total: 40 min
  • Active: 25 min
  • Yield: 4
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2 slices bacon, chopped

1 tablespoon extra-virgin olive oil, plus more for drizzling

1 onion, chopped

1 teaspoon tomato paste

3 tablespoons all-purpose flour

3 cups low-sodium chicken broth

2 cups half-and-half

1 pound small red-skinned potatoes, halved or quartered if large

Kosher salt and freshly ground pepper

12 ounces medium shrimp, peeled, deveined and tails removed

1/2 cup loosely packed basil, torn into pieces


  1. Cook the bacon, stirring occasionally, in a medium Dutch oven over medium heat, until crisp, about 5 minutes. Add the oil and onion and cook, stirring, until soft, about 3 minutes. Add the tomato paste and stir until it loses its vibrant red color, about 30 seconds. Scatter the flour over the onions and cook, stirring to make a paste, about 1 minute.
  2. Stir in the broth and half-and-half until well combined with no lumps of flour. Add the potatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, then reduce the heat to medium-low, and simmer covered until the potatoes are tender, about 15 minutes.
  3. Add the shrimp and cook until just opaque, about 4 minutes. Adjust the seasoning with additional salt and pepper and the consistency of the soup with additional water if too thick. Ladle the soup into bowls, drizzle with oil and top with the basil and more pepper.