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New England Lobster and Corn Chowder

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“In 'Saved by Soup' by Judith Barrett”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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