New England Lobster and Corn Chowder
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In 'Saved by Soup' by Judith Barrett
- Ready In:
- 1hr
- Serves:
- Units:
ingredients
- 1 teaspoon corn oil or 1 teaspoon canola oil
- 1 large onion, chopped
- 1 large yellow boiling potato, peeled and diced (about 1/2 lb, Yukon Gold, Yellow Finn)
- 2 cups fresh corn kernels (or 10 oz. pkg. frozen corn, defrosted)
- 8 sprigs fresh thyme
- 4 cups defatted chicken broth or 4 cups fish stock
- 1 cup cold water
- 1 cup buttermilk
- 1 lb cooked lobster meat, cut into bite-size pieces
- salt
- fresh ground black pepper
- 2 tablespoons chopped fresh parsley
directions
- Heat the oil in a heavy 4-quart saucepan over med-high heat.
- Add the onion; cook, stirring, until it begins to soften, 2-3 minutes.
- Add in the potato, corn, and thyme; stir in the broth and water; bring to a boil.
- Decrease heat to med-low; cover the saucepan and simmer until the potato is tender when pierced with a sharp knife, about 20 minutes.
- Remove the thyme sprigs.
- Stir in the buttermilk and lobster meat; cook until the lobster is heated through, 5-7 minutes.
- Season to taste with salt and pepper; garnish each serving with parsley and serve.
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RECIPE MADE WITH LOVE BY
@ratherbeswimmin
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@ratherbeswimmin
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"In 'Saved by Soup' by Judith Barrett"
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