One Pot Jerk-Spiced Fish Chowder With Sweet Potato & Corn

Peel and finely dice your brown onion[s]

Heat a large, wide-based pot with a drizzle of vegetable oil over a medium heat

Once hot, add the diced onion and cook for 4-5 min or until softened

Boil a kettle

Peel and finely chop (or grate) your garlic

Peel your potato[es] and sweet potato[es] and chop into bite-sized pieces

Once the onion is softened, add a knob of butter with the chopped garlic and cook for 1-2 min or until the butter is melted

Once melted, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 1 min

Add 100ml [150ml] [200ml] milk with 450ml [675ml] [900ml] boiled water and your stock mix

Add the chopped potato & sweet potato with a generous pinch of salt and pepper, then bring to boil over a high heat

Once boiling, reduce the heat to medium and cook for 15-18 min or until the potatoes are tender

Tip: Stir occasionally to stop it sticking!

Slice your green chilli[es] finely

Drain your sweetcorn

Once the potatoes are tender, add the drained sweetcorn, soft cheese and half your jerk paste (you'll use the rest later!)

Add your basa fillet[s] and bring to the boil over a high heat, then reduce the heat to medium and cook for 5 min or until the basa is cooked through – this is your chowder

Once cooked, break up the basa with a spoon into bite-sized pieces

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

Slice your ciabatta[s] in half and place in the toaster for 1-2 min or until toasted

Combine the remaining jerk paste with a knob of butter and a pinch of salt and pepper in a heat-proof bowl and cook in the microwave for 30 secs or until the butter has melted – this is your jerk-spiced butter