Shrimp and Potato Chowder

Ingredients:

• 1 tbsp extra-virgin olive oil
• 2 strips bacon, cut into pieces
• 1 onion, chopped
• 1 teaspoon tomato paste
• 3 tbsp. flour
• 3 cups lightly salted chicken broth
• 2 cups of milk or cream 10%
• 450 g red potatoes, diced
• 350 g medium shrimp, peeled and deveined
• 0.5 cup torn fresh basil

Preparation:

1. Heat the olive oil in a large, wide saucepan 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 softened, about 3 minutes. Add the tomato paste and stir until softened, about 30 seconds. Sprinkle the onion with flour and cook, stirring with a wooden spoon, until it forms a paste, about 1 minute.
2. Pour in the broth and milk, stirring until the mixture is smooth. Add the potatoes and season generously with salt and pepper. Bring to a boil, then reduce the heat and simmer, covered, until the potatoes are tender, about 15 minutes.
3. Add the shrimp to the soup and simmer until pink and firm, 4-5 minutes. Remove from heat and stir in the basil. If the soup becomes too thick, thin it with a little water. Season with salt and pepper to taste.