Name: Cajun Roast Pork, Sweetcorn and Pepper Chowder
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 450–500g cooked roast pork shredded or cut into small chunks; 500g potatoes peeled and cut into 2cm cubes; 250g sweetcorn tinned and drained or frozen; 1 red pepper deseeded and diced; 1 large onion finely chopped; 2 cloves Garlic finely grated or chopped; 750ml vegetable stock or pork stock; 150ml double cream; 2 tsp Cajun seasoning divided; ½–1 tsp smoked paprika; ½ tsp Dried thyme; 1 tbsp olive oil plus extra if needed; ½ tsp Black pepper freshly ground; ½ tsp salt plus more to taste; 1 tsp cider vinegar or lemon juice optional; 2 tbsp fresh parsley chopped, to finish

Method

15 mins prep35 mins cook50 mins total

Heat half the oil in a large saucepan over a medium-high heat. Toss the roast pork with 1 teaspoon of the Cajun seasoning and the smoked paprika, then fry for 3–4 minutes until some edges are browned. Transfer to a plate.
Add the remaining oil if the pan is dry. Fry the onion and red pepper with the salt for 6–8 minutes until softened. Stir in the garlic, remaining Cajun seasoning and thyme, then cook 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 sweetcorn and return most of the browned pork to the pan. Simmer gently for 3–5 minutes, until the pork is hot and the potatoes are completely tender.
Pour in the cream and warm gently without boiling. Taste and adjust the salt and black pepper. Add the cider vinegar or lemon juice if the chowder needs a little lift.
Ladle into bowls and finish with the reserved browned pork and chopped parsley.