New England Lobster And Corn Chowder Recipe

Name: New England Lobster And Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

959

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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), and more.

Yes, New England Lobster And Corn Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

New England Lobster And Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions