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

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).