New England Lobster And Corn Chowder - cooking recipe

Ingredients

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

Preparation

Heat the oil in a heavy 4-quart saucepan over med-high heat.
Add the onion; cook, stirring, until it begins to soften, 2-3 minutes.
Add in the potato, corn, and thyme; stir in the broth and water; bring to a boil.
Decrease heat to med-low; cover the saucepan and simmer until the potato is tender when pierced with a sharp knife, about 20 minutes.
Remove the thyme sprigs.
Stir in the buttermilk and lobster meat; cook until the lobster is heated through, 5-7 minutes.
Season to taste with salt and pepper; garnish each serving with parsley and serve.