Cajun Chicken and Sweetcorn Chowder

Warm the oil in a large saucepan over a medium heat. Add the onion and pepper with a pinch of salt, then cook for 6–8 minutes until softened. Stir in the garlic and Cajun seasoning for 1 minute.

Add the potatoes and stock. Bring to a simmer, cover loosely and cook for 12–15 minutes until the potatoes are nearly tender.

Stir in the chicken and simmer uncovered for 8–10 minutes, until cooked through. Add the sweetcorn and cook for 3 minutes more.

Pour in the cream and warm gently without boiling. Season with the black pepper and remaining salt, then scatter over the parsley and serve.