Recipe for New England lobster and corn chowder
From Saved by Soup: More Than 100 Delicious Low-Fat Soups to Eat and Enjoy Every Day, you selected two soups to try, and I made an executive decision -- based entirely on a whim and the weather -- to start with this chowder. Most New England chowders are enriched with cream, and sometimes with bacon or salt pork, too. The recipes in Saved by Soup take a lighter approach. This chowder gets its creamy "mouth feel" from buttermilk, and draws sweetness from the corn and lobster. You can certainly substitute shrimp, if you live in a place where lobster is either expensive or hard to find.
New England lobster and corn chowder
1 tsp canola oil
1 large onion, diced
1 large Yukon Gold potato, diced
2 cups frozen corn kernels, defrosted
8 sprigs of fresh thyme
4 cups chicken or fish broth, homemade or low-sodium store-bought
1 cup cold water
1 cup buttermilk
1 lb cooked lobster meat (or raw peeled and deveined shrimp)
Kosher salt and fresh black pepper, to taste
2 Tbsp chopped fresh flat-leaf parsley
Heat the oil in a heavy 4-quart Dutch oven or sauce pan over medium heat. Add the onion and cook, stirring, until it begins to soften, 2-3 minutes. Add the potato, corn and thyme sprigs; stir in the broth and water, and bring to a boil. Reduce the heat to low, cover the pot, and simmer until the potato is tender when pierced with a sharp knife, 15-20 minutes. Remove the thyme sprigs.
Stir in the buttermilk and lobster, and cook until the lobster is heated through, approximately 5 minutes. Season with salt and plenty of black pepper to taste. Garnish each individual serving with a bit of parsley.
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