Creamy Shrimp and Tomato Chowder

1 medium onion, chopped
1 tbsp olive oil
2 14.5 oz cans diced tomatoes with basil, garlic and oregano, undrained
8 oz. peeled cooked shrimp
1/2 cup whipping cream
1/2 cup water

in a large saucepan, cook onion in oil until tender. Stir in tomatoes and heat through. Add shrimp, whipping cream, and water. cook over medium heat until hot. season to taste with pepper and basil.

{recipe from Real Simple magazine, with a little modification}


I made this after church for lunch today and it was SO GOOD! Its enough to stand as a meal on its own, but I decided to make grilled cheeses (sourdough and cheddar for bryan, whole wheat and swiss for me) to go with it, like a twist on grilled cheese and tomato soup. I’m planning on making this again soon, it was just too good and so easy. 


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