New England Lobster and Corn Chowder

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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