New England Lobster And Corn Chowder

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 heat the oil in a heavy 4-quart saucepan over med-high heat.
• 2 add the onion; cook, stirring, until it begins to soften, 2-3 minutes.
• 3 add in the potato, corn, and thyme; stir in the broth and water; bring to a boil.
• 4 decrease heat to med-low; cover the saucepan and simmer until the potato is tender when pierced with a sharp knife, about 20 minutes.
• 5 remove the thyme sprigs.
• 6 stir in the buttermilk and lobster meat; cook until the lobster is heated through, 5-7 minutes.
• 7 season to taste with salt and pepper; garnish each serving with parsley and serve.