Speedy Asian-Inspired Chowder

• 550 g White Fish, cut into chunks
• 200 g Prawns
• 2 Bacon, cut into strips
• 1 Baking Potato, large, peeled and cut into cubes
• 1 Leek, sliced
• 80 g Baby Corn, cut in half
• 70 g Green Beans, topped and tailed
• 285 g Sweetcorn
• 800 ml Chicken Stock
• 1 Coconut Milk, can
• 6 tbsp Double Cream
• 1 Bay Leaf
• 1 tsp Chinese Five-Spice Powder
• 1 Lime, juice of
• 1 Red Chilli, sliced, for garnish
• Fresh Coriander, for garnish
• Wheaten Bread, for serving

Instructions

1. 1
   Heat the chicken stock in a large pot over medium-high heat. Add the potato cubes, baby corn, leek, green beans, bay leaf, Chinese 5 spice and bacon strips. Cook for 8-10 minutes until the vegetables are tender.
2. 2
   Pour in the coconut milk, then add the fish chunks, prawns, sweetcorn and lime juice. Cook for 4-5 minutes until the fish is cooked through and the prawns are pink.
3. 3
   Pour in the double cream and stir well. Season with salt and black pepper to taste.
4. 4
   Ladle into bowls and garnish with sliced red chilli and fresh coriander.
5. 5
   Serve with wheaten bread.