Mexican-Style Basa, Chorizo & Sweetcorn Chowder

Boil half a kettle

Heat a large, wide-based pan (preferably non-stick with a matching lid) over a medium-high heat

Once hot, add your diced chorizo and cook for 4-5 min or until crispy

Peel and finely chop your red onion[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and dice

Peel and finely chop (or grate) your garlic

Once the chorizo is crispy, add the diced onion, diced pepper and chopped garlic and cook for 3-4 min or until starting to soften

Meanwhile, chop your sweet potato[es] (skin on) into bite-sized pieces

Dissolve your chicken stock mix in 250ml [325ml] [450ml] boiled water and 250ml [325ml] [450ml] milk – this is your creamy stock

Once the veg has softened, add the chopped sweet potato, ground smoked paprika, ground cumin and cornflour to the pan

Give everything a good mix up and cook for 1-2 min or until fragrant

Once fragrant, add the creamy stock and cook for 15-20 min over a medium heat or until slightly thickened

Whilst the sweet potato is cooking, drain your sweetcorn

Chop your coriander finely, including the stalks

Cut your lime[s] in half

Chop your basa fillet[s] into large, bite-sized pieces

Once slightly thickened, add the chopped basa to the pan and cook, covered for a further 5 min or until the sweet potato is tender and the basa is cooked through

Tip: Your fish is cooked once it turns opaque and flakes easily

Slice your ciabatta[s] in half and add to a toaster for 1-2 min or until warmed through

Once the basa is cooked, add the drained sweetcorn with the juice of half your lime[s] and half the chopped coriander (save the rest for garnish) to the pan and cook for 1-2 min or until warmed through

Season with a generous grind of black pepper – this is your Mexican-style basa, chorizo & sweetcorn chowder

Cut the remaining lime into 1 wedge per person