Shrimp & Bacon Chowder

Step 1

In a large pot or Dutch oven over medium heat, cook the bacon until crisp. Using a slotted spoon, transfer to a paper towel-lined plate to drain, reserving the bacon fat in the pan.

Step 2

Add the turnip and onion to the pan and saute until the onion is tender, about 5 minutes. Stir in the garlic and cook until fragrant, another minute or so. Pour in the chicken broth and simmer until the turnip is tender, about 10 minutes.

Step 3

Stir in the cream and the shrimp and simmer until the shrimp is pink and cooked through, another 3 minutes or so. Add the Cajun seasoning and season to taste with salt and pepper.

Step 4

Garnish with the bacon and chopped parsley upon serving.