Spicy Shrimp Corn Soup (Printable Version)

# What You'll Need:

01 - 4 pieces bacon, diced.
02 - 1 cup diced onion.
03 - 2 cloves garlic, crushed.
04 - 1 russet potato, skinned and cubed.
05 - 3 cups corn kernels, thawed or fresh, split.
06 - 1 tablespoon tomato paste.
07 - 2 teaspoons Cajun spice mix, split.
08 - 4 cups shrimp broth.
09 - 1 pound shrimp, shells and veins removed.
10 - 3/4 teaspoon kosher salt.
11 - 1 tablespoon olive oil.
12 - 1 cup heavy cream.
13 - 1/2 cup chopped fresh parsley.
14 - 1 lemon, grated and squeezed.

# Preparation Steps:

01 - Fry diced bacon till crunchy. Take out and put aside.
02 - Cook onion in the bacon fat until soft. Toss in garlic, potatoes, and 1 cup corn. Let it cook 2-3 minutes.
03 - Mix in tomato paste and half the Cajun spice mix.
04 - Pour in broth, let it bubble then turn down heat for 15-20 minutes until potatoes soften.
05 - Sprinkle shrimp with salt and leftover Cajun spice. Fry in olive oil for 2 minutes each side.
06 - Blend soup smooth, add in shrimp and leftover corn. Mix in cream, lemon, and parsley.

# Additional Tips:

01 - Works fine with thawed shrimp or corn.
02 - You can brew broth from leftover shrimp shells.
03 - Keeps fresh for 3-4 days when refrigerated.

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