New England Lobster and Corn Chowder

In 'Saved by Soup' by Judith Barrett

Ready In:
1hr
Serves:
Units:

ingredients

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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@ratherbeswimmin
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  1. ratherbeswimmin
    In 'Saved by Soup' by Judith Barrett
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