Chef's tips
Try chicken instead of fish.
Cajun Fish Chowder
10
25
4
1/5
The name ''Chowder'' originates from the French word ''Chaudiere'' meaning kettle or cauldron. Imagine dunking warm tortillas into a delicious, steaming bowl of creamy, lightly spiced chowder, rich with fish, king prawns & smoky bacon.
- 2 rashers smoked streaky bacon, chopped
- 1 large onion, chopped
- 1 tbsp oil
- 1 jar Discovery Cajun Season & Sauce
- 500g potatoes, finely cubed
- 600ml water or stock
- 200g white fish, cubed or any fish/shellfish of your choice
- 425ml tin creamed sweetcorn
- 100ml double cream
- 100g king prawns
To serve:
- Chopped flat-leaved parsley
- Discovery Flour Tortillas
- Fry bacon and onion in hot oil for 5 minutes.
- Add Seasoning from the cap and potatoes and gently fry for 2 minutes.
- Add water, bring to the boil, cover and simmer for 10 minutes.
- Add Cajun Sauce, white fish and creamed corn.
- Stir well and simmer for 5 minutes.
- Add cream and king prawns, gently reheat, sprinkle with chopped parsley.
- Serve with warmed Discovery Soft Flour Tortillas.
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