Cajun Shrimp Chowda

Photo: Julie M.

Ingredients

3 slices of Bacon

1 pd of Peeled and Cooked Shrimp

8 ounces of Asparagus Spears, Cut into Thirds

1 Small Onion, Chopped

2 cloves of Garlic, Minced

1 cup of Corn

14 1/2 Oz. Can of Diced Tomatoes

2 cups of Broth (Chicken or Seafood)

1/2 teaspoon of Old Bay Seasoning

1 tablespoon of Cajun Spice

1 teaspoon of Lemon Pepper

1/2 cup of Heavy Cream

Salt and Pepper to Taste

Preparation

Grab up your frying pan and cook up the three strips of bacon. When they're cooked up, pull them out, chop them up, and drain the bacon fat, reserving about a tablespoon. Turn your heat up to medium and add in your asparagus, onion, and garlic. Cook it up for 2 to 3 minutes.

Add in the corn and tomatoes.

Mix it together, give it a minute or two to warm up and then add in the broth, the chopped bacon and your spices; the old bay, cajun, lemon pepper, and salt and pepper to taste.

Let the whole kit and kaboodle heat up for a good five minutes and then add in your cream.

And last but most definitely not least, grab up your shrimp and pop them into the pan.

Give the whole pan a swirl or two and allow the soup a couple minutes to heat back up.

Serve with green onions sprinkled over the top.