Shrimp Chowder

Ingredients:

• 2 slices bacon, chopped
• 1 tbsp extra-virgin olive oil + extra for drizzling
• 1 onion, chopped
• 1 teaspoon tomato paste
• 3 tbsp. flour
• 3 cups lightly salted chicken broth
• 2 tbsp. cream 10%
• 450 g small red potatoes, quartered or halved
• 350 g medium shrimp, peeled and deveined
• 0.5 cup torn fresh basil leaves

Preparation:

1. In a medium Dutch oven over medium heat, cook the bacon, stirring occasionally, until crisp, about 5 minutes. Add the olive oil and onion and cook, stirring, until softened, about 3 minutes. Add the tomato paste and stir until it loses its bright red color, about 30 seconds. Sprinkle the onion with flour and cook, stirring, until it forms a paste, about 1 minute.
2. Add the broth and cream and stir until no lumps remain. Add the potatoes, 1 teaspoon of salt, and 1/2 teaspoon of black 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 pink, about 4 minutes. Season with salt and pepper to taste and adjust the consistency of the soup by adding a little water if necessary. Ladle the soup into bowls, drizzle with olive oil, and sprinkle with basil and black pepper.