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Shrimp and Tomato Chowder


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Member since 2007

Serves 4 | Prep Time | Cook Time

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



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).


Pairs Well With


Notes

Lunch tomorrow - looks delicious!

This sounds good -- and healthy if I can use fat free half 'n half! I'll try it. Thanks, Bonjody

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