Summer squash and corn chowder
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | slices | Bacon |
| 1 | small | Yellow onion; diced |
| 1 | small | Red bell pepper; diced |
| 1 | large | Can corn; white, drained |
| 1 | cup | Water |
| 2 | cups | Skim milk |
| 1 | teaspoon | Thyme |
| 1 | dash | Hot pepper sauce |
| 4 | smalls | Zucchini; diced |
| 2 | smalls | Squash; summer, diced |
| ¾ | cup | Cream |
| 2 | smalls | Smoked trout fillets; skinned and flaked |
| ½ | teaspoon | Worcestershire sauce |
Directions
In soup pot over medium heat, fry bacon until crisp. Remove from pan and blot bacon dry.
Over medium heat, using bacon drippings, saute onions and red pepper until tender. Add corn, water, milk, thyme, and hot pepper sauce. Simmer uncovered over medium-low heat for 10 minutes or until corn is tender.
Stir in zucchini and squash and continue simmering 20 minutes or until veggies are soft.
Stir in cream, trout and Worchester sauce and heat through.
Ladle into serving bowls, season with salt pepper, and top with crumbled bacon.
Recipe by: Squash-A Country Garden Cookbook Posted to Bakery-Shoppe Digest V1 #190 by "Cathy L. Lielausis" <cathylielausis@...> on Aug 15, 1997