Cajun Corn Shrimp Soup (Print Version)

# Ingredients:

01 - 4 pieces of bacon, cut into bits.
02 - 1 cup chopped onions.
03 - 2 minced garlic cloves.
04 - 1 large russet potato, diced and peeled.
05 - 3 cups of corn kernels, fresh or frozen (use 1 cup now, the rest later).
06 - 1 tablespoon of tomato paste.
07 - 2 teaspoons of Cajun seasoning, split in half.
08 - 4 cups of shrimp stock.
09 - 1 pound of shrimp, deveined and peeled.
10 - 3/4 teaspoon of kosher salt.
11 - 1 tablespoon of olive oil.
12 - 1 cup of heavy cream.
13 - 1/2 cup parsley, chopped fresh.
14 - 1 lemon, juiced and zested.

# Instructions:

01 - Fry the bacon bits until they're crispy. Take them out and set aside.
02 - In the bacon grease, cook onions till soft. Toss in garlic, 1 cup of corn, and diced potatoes. Let it cook for a minute or two.
03 - Mix in tomato paste and use half of the Cajun seasoning blend.
04 - Pour in the shrimp stock. Bring it to a boil, then turn the heat down and let it simmer for 15-20 minutes till the potatoes are soft.
05 - Sprinkle the shrimp with the remaining Cajun seasoning and salt. Sear in olive oil for about 2 minutes on each side.
06 - Blend the soup until smooth. Add the shrimp and remaining corn. Stir in cream, lemon zest, lemon juice, and parsley at the end.

# Notes:

01 - You can use frozen corn or shrimp.
02 - Shrimp shells make great stock.
03 - Keep leftovers in the fridge for up to 3-4 days.

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