New England Lobster & Corn Chowder
From nativeprincess 13 years agoIngredients
- 1 tsp canola oil shopping list
- 1 large onion, diced shopping list
- 1 large Yukon potato, diced shopping list
- 2 cups frozen corn kernals, defrosted shopping list
- 8 sprigs fresh thyme shopping list
- 4 cups chicken broth or fish broth, homemade or low sodium store-bought shopping list
- 1 cup cold water shopping list
- 1 cup buttermilk shopping list
- 1 lb cooked lobster (You can substitute with shrimp) shopping list
- kosher salt & fresh black pepper, to taste shopping list
- 2 tbsp fresh flat leafed (Italian) parsley, chopped shopping list
How to make it
- Heat oil in a heavy 4 quart dutch oven or sauce pan over medium heat. Add onion, cook, stirrring, until it begins to soften, 2-3 minutes. Add potato, corn & thyme sprigs; stir in broth & water, and bring to a boil. Reduce heat to low, cover the pot, simmer until potato is tender, about 15-20 minutes. Remove the thyme sprigs. Stir in buttermilk & lobster, cook until lobster is heated through, aproximately 5 minutes. Season with salt & plenty of black pepper to taste. Garnish with parsley.
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