Creamy Shrimp And Tomato Chowder - cooking recipe

Ingredients

2 stalks celery, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 tablespoon olive oil
29 ounces canned diced tomatoes with basil, garlic and oregano, undrained
8 ounces medium peeled cooked shrimp
1/2 cup whipped cream
1/2 cup water
black pepper
slivered fresh basil (optional)
focaccia bread or roll

Preparation

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 foccacia wedges or rolls, if desired.