Cajun Shrimp Chowder

Ingredients: 8 ounces of Asparagus Spears, Cut into Thirds,3 slices of Bacon,2 cups seafood broth,1 tablespoon of Cajun Spice,1 cup of Corn,3 cloves of garlic, crushed,1/2 cup of Heavy Cream,1 teaspoon of Lemon Pepper,1/2 teaspoon of Old Bay Seasoning,1 Small Onion, Chopped,Salt and Pepper to Taste,1 pound Peeled and Cooked Shrimp,14 1/2 Oz. Can of Diced Tomatoes
Instructions:

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.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.
5. Serve with green onions sprinkled over the top.

Source