Cajun Shrimp Chowda
By: Julie M.
Published: Wednesday, February 9, 2011 - 4:00am

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

1 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. 2 Add in the corn and tomatoes. 3 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. 4 Let the whole kit and kaboodle heat up for a good five minutes and then add in your cream. 5 And last but most definitely not least, grab up your shrimp and pop them into the pan. 6 Give the whole pan a swirl or two and allow the soup a couple minutes to heat back up. 7 Serve with green onions sprinkled over the top.