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.

No additional tips available.

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

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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.

New England Lobster And Corn Chowder

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