New England Lobster And Corn Chowder

• 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.

corn oil, onion, yellow boiling potato, corn kernels, thyme, chicken broth, cold water, buttermilk, lobster, salt, fresh ground black pepper, parsley

Taken from www.food.com/recipe/new-england-lobster-and-corn-chowder-469352 (may not work)