Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potato into 2cm chunks (no need to peel).

Pop the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press). 

Drain and rinse the sweetcorn in a sieve. Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Trim the courgette, then quarter lengthways. Chop widthways into 1cm chunks. Halve the lemon.

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the courgette and sweetcorn and cook until charred, 8-10 mins total. 

Turn only every couple of mins. Once cooked, season with salt and pepper, then remove from the heat to a bowl.

Pop the frying pan back on low heat (no need to clean) and melt in the butter (see pantry for amount).

Once melted, add the Cajun style spice mix (add less if you'd prefer things milder) and garlic and stir-fry, 1-2 mins.

Sprinkle over the flour (see pantry for amount) and fry, 1-2 mins. Gradually add the water for the sauce (see pantry for amount), stirring constantly until the sauce has thickened, 3-4 mins. 

Once the sauce has thickened, stir through the creme fraiche and vegetable stock paste until combined.

Bring the sauce up to a boil and once boiling, stir in the prawns and cook for another 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Once the prawns are cooked through, stir the veg through the sauce.

Once everything's cooked, remove from the heat.

Add a squeeze of lemon juice. Taste and season with salt and pepper if needed.

Add a splash of water if your chowder is looking a little thick.

Share your chowder between bowls. Serve with wedges of lemon to finish.

Enjoy!