Shrimp and Potato Chowder
Ingredients
- 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
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