2 slices bacon, chopped

1 tablespoon (15 ml) olive oil

1 onion, chopped

2 tablespoons (30 ml) flour

1 jar 240 ml clam juice

4 cups (1 litre) chicken broth

2 cups (500 ml) potatoes, peeled and diced

2 cups (500 ml) corn kernels, fresh or frozen

2 cups (500 ml) Cajun Shrimp (see recipe)

2 tbsp (30 ml) 35% cream

Salt and pepper

In a saucepan, brown 2 slices of chopped bacon in 15 ml (1 tablespoon) of olive oil. Remove the bacon with a slotted spoon and set aside on paper towels.

In the same saucepan, brown 1 chopped onion. Sprinkle with 30 ml (2 tablespoons) of flour and cook for 1 minute. Add 1 jar 240 ml of clam juice and bring to a boil, stirring continuously. Add 1 litre (4 cups) of chicken broth, 500 ml (2 cups) of peeled and cubed potatoes and 500 ml (2 cups) fresh or frozen corn kernels. Bring to a boil and simmer for about 20 minutes or until the potatoes are tender. Add 500 ml (2 cups) Cajun Shrimp and 30 ml (2 tablespoons) of 35% cream. Warm through. Season with salt and pepper. Top with bacon and serve with lemon wedges.

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