3 Reviews
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A delicious take on shrimp chowder.
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.
5 Comments
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3dwoman on 2.10.2011
I made this tonight for supper. It was delicious!
newchef on 2.10.2011
Love the recipe ingredients! Sounds like something I need to make in the very near future!
eatdessertfirst on 2.9.2011
This sounds deliciouso….as cold as it is….this would be great tonight…..if you have any leftovers…it might be really good on a red baked potato.
Maggie of A Bitchin' Kitchen on 2.9.2011
This looks fabulous; I’m bookmarking it! I had a similar looking soup several months ago at a restaurant that I’ve been wanting to duplicate, and this looks pretty similar.
Weibs1 on 2.9.2011
Now this looks good! Can’t wait to try it.