Creamy Shrimp & Tomato Chowder

Chowder comes from the French word, “chaudieres,” which were the cauldrons used by fishermen to make their rich, fish-based stews. Modern chowders include vegetable-only versions, such as corn chowder and potato chowder, but non-vegetable stews still often have this moniker. Herb, garlic, seasoned tomatoes and whipping cream make a rich base for this main dish recipe, which can be prepared in less than 20 minutes. Serve with warmed bread and butter.

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

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