Cajun Shrimp Chowda

• 3 slices Bacon
• 8 ounces, weight Asparagus Spears, Cut Into Thirds
• 1 whole Small Onion, Chopped
• 2 cloves Garlic, Minced
• 1 cup Corn
• 1 can (14.5 Oz. Can) Diced Tomatoes
• 2 cups Broth (chicken Or Seafood)
• 1/2 teaspoons Old Bay Seasoning
• 1 Tablespoon Cajun Spice
• 1 teaspoon Lemon Pepper
• Salt And Pepper, to taste
• 1/2 cups Heavy Cream
• 1 pound Peel And Cooked Shrimp
• Green Onions, For Garnish

1. Grab your frying pan and cook the strips of bacon. When they're cooked up, pull them out, chop them up, and drain the bacon fat, reserving about a tablespoon of the fat. Turn your heat up to medium and add in your asparagus, onion, and garlic. Cook that up for 2 to 3 minutes.
2. 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 it all heat up for a good five minutes and then add in your cream.
3. And last but most definitely not the least, grab your shrimp and pop them into the pan. Give the whole pan a swirl or two and allow the soup a couple of minutes to heat back up.
4. Serve with green onions sprinkled over the top.

bacon, thirds, onion, garlic, corn, tomatoes, chicken, bay seasoning, cajun spice, lemon pepper, salt, heavy cream, shrimp, green onions

Taken from tastykitchen.com/recipes/soups/cajun-shrimp-chowda/ (may not work)