Creamy Tomato and Shrimp Chowder

"I find this absolutely addictive. It is super easy to make, yet tastes like it's been cooking for hours. With a nice salad and some ciabatta bread, it makes a satisfying meal. Or, it would make an elegant and awesome first course for your dinner party or special meal."
photo by appleydapply photo by appleydapply
photo by appleydapply
Ready In:




  • Heat oil over medium heat in large stockpot or saucepan.
  • Add celery and onion, and cook until translucent and tender.
  • Pour in tomatoes and their liquid.
  • Heat to a simmer.
  • Add medium shrimp, return to a simmer, and cook until shrimp turn pink.
  • Add small shrimp, and cook for about 2 minutes.
  • Stir in heavy cream and water and bring to a simmer.
  • Season to taste with cayenne and black pepper.
  • Sprinkle fresh basil over soup and stir in just to wilt it.
  • Serve.

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  1. We really enjoyed this tasty soup with some french bread last night! The only change I made was to pulse half of the tomatoes briefly in the food processor to reduce some of the tomato chunks. And I had to add some Lawry's at the end, because I thought it would have enough salt with the canned tomatoes, but it just needed a little more. The reason for only 4 stars instead of 5 is that the soup tasted great, but didn't have any shrimp flavor. Unless the spoonful included a shrimp, the soup otherwise just tasted like creamy tomato soup. I'm not sure how to increase the shrimp flavor - possibly using fish stock?


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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