Tuesday, November 4, 2008

Super Creamy Shrimp & Tomato Chowder

This new chowder recipe was made in our test kitchen today. Described in one word... PHENOMENAL! I didn't get to cook it myself, but I think tasting it wins over cooking it any day. When I take a crack at this, it's going to have more shrimp in it, but the original recipe calls for 1/2 a pound. If you love shrimp, add em on! Extra shrimp never ruined a recipe! If you take it above a pound, you might want to start doubling the other ingredients. Happy cooking everyone! I LOVE SOUP SEASON!!


  • 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
  • 1/2 lb. medium peeled cooked shrimp
  • 1/2 cup whipping cream
  • 1/2 cup water
  • Ground Black Pepper
  • Slivered fresh basil
  • Focaccia wedges
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).

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