creamy shrimp and tomato chowder

By barbell

Ingredients

• 2 stalks celery, chopped-1 cup
• 1 medium onion, chopped- 1/2 cup
• 1 tbsp evoo
• 2 - 14.5 oz cans diced tomatoes with basil and oregano, undrained
• 8 oz. medium peeled, precooked shrimp
• 1/2 cup whipping cream
• 1/2 cup water
• ground black pepper
• slivered fresh basil

Details

Servings 4

Preparation

Step 1

in a large pan, cook celery and onion in hot oil just until tender. stir in tomatoes; heat through. add shrimp, whipping cream and water. cook over medium heat just until hot. season to taste with salt and pepper.
ladle chowder into bowls. top with basil and serve with focacia wedges.