Cajun Style Prawn, Bacon and Corn Chowder
with Courgette and Sweet Potato
- Crustaceans
- Milk
- May contain traces of allergens
- Celery
Chowder is a beloved New England dish with deep colonial roots and a rich maritime tradition, utilising the region's abundant seafood. Punchy and smoky with a spicy kick, Cajun spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme.
Ingredients
1 unit(s)
Sweet Potato
2 unit(s)
Garlic Clove
160 grams
Sweetcorn
160 grams
King Prawns
(Contains: Crustaceans)
1 unit(s)
Courgette
(May contain traces of: Celery)
1 unit(s)
Lemon
1 sachet(s)
Cajun Spice Mix
75 grams
Creme Fraiche
(Contains: Milk)
15 grams
Vegetable Stock Paste
90 grams
British Smoked Bacon Lardons
Not included in your delivery
10 grams
Butter
1 tbsp
Plain Flour
300 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potato into 2cm chunks (no need to peel).
Pop the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
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, 6-8 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 medium-high heat (no need to clean) with a drizzle of oil.
Once hot, add the bacon and fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thorough.
Next, melt in the butter (see pantry for amount).
Once melted, add the Cajun spice mix (add less if you'd prefer things milder) and garlic and stir-fry, 30 secs.
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.
Once everything's cooked, remove from the heat.
Add a squeeze of lemon juice. Taste and season with salt and pepper if needed.
Add a splash of water if your chowder is looking a little thick.
Share your chowder between bowls. Cut the remaining lemon into wedges to serve alongside.
