Cajun Shrimp Chowder
Ingredients
asparagus spears8 ounces
bacon3 slices
seafood broth2 cups
cajun spice1 tablespoon
corn1 cup
garlic3 cloves
heavy cream0.5 cup
lemon pepper1 teaspoon
old bay seasoning0.5 teaspoon
onion1
salt and pepper8 servings
shrimp1 pound
tomatoes14.5 Oz
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
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.
Love This Recipe?
Save it to your favorites and never lose it!
