Related Posts Plugin for WordPress, Blogger...

« Seven soups every Saturday: vegetarian soup recipes | Main | Seven soups every Saturday: leftover turkey soup recipes »

November 15, 2010

Recipe for New England lobster and corn chowder

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

Serves 6.


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.

Print recipe only.


Posted by: Cookin' Canuck | November 15, 2010 at 07:16 PM

Ha! This is one of my favorite soup books and I just gave a copy to one of my friends for her birthday. I have never tried this particular recipe, so will have to crack open my book this week.

Posted by: Kalynskitchen | November 15, 2010 at 07:19 PM

This sounds delicious. (Oh the luxury of having lobster in soup. That's definitely a New England thing.) I love the idea of using buttermilk.

Posted by: susan from food blogga | November 15, 2010 at 07:29 PM

Look at those luscious chunks of lobster! This is quintessential New England chowdah, Lydia!

Posted by: Andrea Meyers | November 15, 2010 at 07:32 PM

I voted for this one! Thank you for making it and sharing the recipe, it looks like a perfect soup for a cold day.

Posted by: Lydia | November 17, 2010 at 06:02 PM

Cookin' Canuck, the more I cook from this book, the more I love it. I don't miss the cream at all!

Kalyn, the buttermilk adds just a bit of richness but not with the heavy mouth feel of cream. Honestly, though, this soup would be great without the buttermilk, too.

Susan, doesn't this remind you of home?

Andrea, I'm so glad you voted for this. It's quick and easy to make, and the corn and lobster combination makes it feel like summer.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Comments are moderated, and will not appear until the author has approved them.

Find a soup

My Photo

  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
Blog powered by TypePad
Member since 01/2006