Creamy Shrimp and Tomato Chowder |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My husband loves this creamy chowder, and it's good for lunchtime or as a light dinner served with focaccia wedges or rolls. It's also super-quick to make and get on the table. Ingredients:
2 stalks celery, chopped (1 cup) |
1 medium onion, chopped (1/2 cup) |
1 tablespoon olive oil |
29 ounces canned diced tomatoes with basil, garlic and oregano, undrained |
8 ounces medium peeled cooked shrimp |
1/2 cup whipped cream |
1/2 cup water |
black pepper |
slivered fresh basil (optional) |
focaccia bread or roll |
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 foccacia wedges or rolls, if desired.
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