Cajun Style Prawn and Corn Chowder

Meanwhile, peel and grate the garlic (or use a garlic press). 

Drain and rinse the sweetcorn in a sieve. Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Trim the courgette, then quarter lengthways. Chop widthways into 1cm chunks. Halve the lemon.

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the courgette and sweetcorn and cook until charred, 8-10 mins total. 

Turn only every couple of mins. Once cooked, season with salt and pepper, then remove from the heat. Set aside in a bowl.

Pop the frying pan back on low heat (no need to clean) and melt in the butter (see pantry for amount).

Once melted, add the Cajun style spice mix (add less if you'd prefer things milder) and garlic and stir-fry, 1-2 mins.

Sprinkle over the flour (see pantry for amount) and fry, 1-2 mins. Gradually add the water for the chowder (see pantry for amount), stirring constantly until the chowder has thickened, 3-4 mins. 

Once the chowder has thickened, stir through the creme fraiche and vegetable stock paste until combined.

Bring the chowder up to a boil and once boiling, stir in the prawns and cook for another 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Once the prawns are cooked through, stir the veg through the chowder.