Cajun Shrimp Chowda

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.

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.

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.

Serve with green onions sprinkled over the top.