2 14.5 oz. cansdiced 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
Instructions
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.
Originally Submitted
12/20/2012
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You can add this creamy shrimp & tomato chowder recipe to your own private DesktopCookbook.
