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Smoked haddock chowder recipe in Suffolk

March 17, 2023 4 Comments Filed Under: craft, Food, Interiors, Lifestyle, Pescetarian, Soups, UK

Claire Halsey house pix-kerstin rodgers - 54
Claire Halsey house pix-kerstin rodgers - 53

 

I drove to Norfolk last week to find a reclaimed window and stopped in at my friend Claire Halsey’s beautiful home in Suffolk. It’s an 18th century farmhouse and she has the most exquisite taste. Everything is white, cream, apricot, rustic. She’s a potter, a painter, an upholsterer, a recycler of furniture. The furniture is all chippy paint and pale wood. There are vintage linen and lace curtains, and all of her chairs have loose linen covers that she’s made. It’s beautiful. Every corner is a delight.

Her pottery and paintings are thick and rustic, in clotted cream colours and pastels. She’s made every lampshade. She has an electric aga, converted from gas, upon which she makes endless cups of tea, which we drink from large terracotta cups in slip shades of ivory and white. It’s very House and Garden but better than that because the style is not bought, it’s made.

Together we made a warming thick soup full of vegetables, fish and cream. It was just the ticket and I’ve made it again now I’m home. Here is the recipe and also some pictures of Claire’s beautiful home.

You can rent her house on airbnb.

Her pottery can be bought at her ‘honesty shop’ in Suffolk, and at various local shops and fairs. Check out her instagram @clairebelljar

Here are a selection of pictures from her house and the recipe at the end of the post.

Claire Halsey house pix-kerstin rodgers - 37
Claire Halsey house pix-kerstin rodgers - 36
Fabrics
Fabrics
Paint
Paint
Claire Halsey house pix-kerstin rodgers - 9
Claire Halsey house pix-kerstin rodgers - 5
Claire Halsey house pix-kerstin rodgers - 2
Claire Halsey house pix-kerstin rodgers - 50
Pottery workshop: sponges
Pottery workshop: sponges
Clay
Clay
Homemade lampshades
Homemade lampshades
Claire Halsey house pix-kerstin rodgers - 17
2 jugs
2 jugs
Claire Halsey house pix-kerstin rodgers - 44
unmade beds
unmade beds
Claire Halsey house pix-kerstin rodgers - 57
Claire Halsey house pix-kerstin rodgers - 28
Claire Halsey house pix-kerstin rodgers - 29
Claire Halsey house pix-kerstin rodgers - 19
Claire Halsey house pix-kerstin rodgers - 26
Claire Halsey house pix-kerstin rodgers - 18
Claire Halsey house pix-kerstin rodgers - 16
Claire Halsey house pix-kerstin rodgers - 13
Claire Halsey house pix-kerstin rodgers - 14
Home made marmalade
Home made marmalade
Seedlings
Seedlings
Claire Halsey house pix-kerstin rodgers - 55
Claire Halsey house pix-kerstin rodgers - 15
new- Claire Halsey house pix-kerstin rodgers - 1
new- Claire Halsey house pix-kerstin rodgers - 1 (2)

new- Claire Halsey house pix-kerstin rodgers - 2
new- Claire Halsey house pix-kerstin rodgers - 5
new- Claire Halsey house pix-kerstin rodgers - 3
new- Claire Halsey house pix-kerstin rodgers - 4
new- Claire Halsey house pix-kerstin rodgers - 7
chunky smoked haddock chowder pix-kerstin rodgers - 4
new- Claire Halsey house pix-kerstin rodgers - 11
Claire Halsey house pix-kerstin rodgers - 45
new- Claire Halsey house pix-kerstin rodgers - 1 (1)
Claire Halsey house pix-kerstin rodgers - 23
Claire Halsey house pix-kerstin rodgers - 48
new- Claire Halsey house pix-kerstin rodgers - 10

Print

Chunky smoked haddock chowder

To get a smooth version, blend it.
Course Dinner, Lunch, Soup, Starter
Cuisine British
Keyword Chowder, Pescetarian, Smoked haddock, Soup
Serves 6

Ingredients

  • big knob butter
  • 50 ml olive oil
  • 1 or 2 large leeks or 5 baby leeks, cleaned and chopped
  • 4 spring onions, chopped
  • 2 cobs fresh sweet corn, removed from cob
  • 3 cloves garlic, minced
  • 3 bay leaves, fresh
  • pinch saffron
  • 2 veg stock cubes in 1 litre of boiling water.
  • 200 g smoked haddock, skinned, torn into small chunks
  • 200 ml creme fraiche
  • sea salt and plenty of pepper
  • handful chopped parsley

Instructions

  • Heat up the butter/oil in a deep wide pan. Once sizzling gently, add leaks and spring onions. Soften.
  • Add the sweet corn, cook for a few minutes.
  • Add garlic, bay leaves, saffron.
  • Add 2 veg stock cubes and 1 litre of hot water.
  • After 15 minutes or so, add the fish.
  • After 10 minutes, add the cream salt and pepper.
  • Garnish with parsley and serve hot.

 

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Reader Interactions

Comments

  1. Greekfoodlover

    March 20, 2023 at 12:23 pm

    Gorgeous photos of your friend’s house.

    Reply
    • Kerstin Rodgers

      April 26, 2023 at 7:44 am

      Thanks… I’m a Greek food lover too 🙂

      Reply
  2. Sudi Pigott

    April 24, 2023 at 7:35 pm

    Your friend’s home is stunning as are the photos. Maybe you could write about it for Country Living or similar especially as she is a selling potter.

    Reply
    • Kerstin Rodgers

      April 26, 2023 at 7:44 am

      Thanks Sudi. She absolutely hates having her photo taken. But that’s a good idea.

      Reply

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MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

This is my food and travel blog, with recipes, reviews and travel stories. I also stray into politics, feminism, gardening.

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Kerstin Rodgers/MsMarmiteLover
Apple rose blossom tarts with rose jam. Rose Appl Apple rose blossom tarts with rose jam.  Rose Apple Blossom Tarts

Serves 8

Equipment: 
Microwave
Cupcake or muffin tin

I use a red-skinned apple to make these, to get a hint of blush at the edges of the ‘petals’.

Ingredients:
4 Pink Lady or Royal Gala apples, cored, cut into quarters, sliced thinly into half moons
1 lemon, squeezed
1 pack all butter readymade puff pastry 320g, on a roll, cut into 8 strips about 6 cms long
100g of melted butter
1/2 jar of rose jam
1 or 2 tbsp cinnamon or cardamom, ground 
Pinch maldon salt
2 or 3 tbsp icing sugar

Instructions

Prepare a bowl of acidulated water (cold water with lemon juice) to prevent browning.
Core the apples, and cut them in quarters. Slice thinly into half-moons (a mandolin is useful for this). 
Put them into a large bowl of cold water with the lemon.
Microwave the bowl of sliced apples for 5 minutes until soft enough to bend slightly but not cook them.
Preheat the oven to 180ºC.
Roll out the puff pastry. Divide into 8 sections by cutting the roll into quarters then halving each quarter. You will end up with 8 approximately 6cm strips.
Brush the strip with melted butter then paint with a layer of rose jam. You can then dust with either ground cinnamon or cardamom.
Lay the apple slices along the top of the pastry strip, overlapping them. Fold up the bottom half of the pastry strip to make an pleat with the skin side of the apple half moon poking over the top.
Roll up the folded pastry strips until they look like a rose made of apple at the top
Place ‘rose’ side up, in a buttered cupcake tin
Repeat until all are done and bake for 20 -30 minutes.
Using a tea strainer or small sieve, sprinkle with icing sugar.
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