Shrimp and Corn Chowder

This is a repost of one of my favorites.  By using precooked salad shrimp, this chowder is actually very inexpensive.  It's also very easy to make.

1 large onion, chopped
2 cups celery, chopped
2 cans tomatoes, diced, drained
1 qt. plus 1 cup double strength chicken stock
1 tsp. basil
1 tsp. tarragon
1 tsp. black pepper
2 cups frozen corn
2 red potatoes, diced
1 lb. cooked salad shrimp
1 pint heavy cream

In a large stock pot, add all ingredients except cream.  Bring to boil and let simmer at least 30 minutes.  Add cream.