Thursday, April 23, 2009

{soups-salads-and-salad-dressings} Creamy Shrimp & Tomato Chowder



 
Creamy Shrimp & Tomato Chowder
 

Ingredients

  • 2  stalks celery, chopped (1 cup)
  • 1  medium onion, chopped (1/2 cup)
  • 1  Tbsp. olive oil
  • 2  14.5 oz. cans diced tomatoes with basil, garlic, and oregano, undrained
  • 8  oz. medium peeled cooked shrimp
  • 1/2  cup whipping cream
  • 1/2  cup water
  •   Ground Black Pepper
  •   Slivered fresh basil
  •   Focaccia wedges

Directions

1. In a large saucepan 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 pepper.
2. Ladle chowder into bowls; top with basil Serve with focaccia wedges. Serves 4 (1-1/2-cup servings).

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