Summer Squash And Corn Chowder

Recipe Ingredients

6		Bacon
1		Yellow onion - diced (small)
1		Red bell pepper - diced (small)
1		Corn - white, drained
1 cup	237ml	Water
2 cups	474ml	Skim milk
1 teaspoon	5ml	Thyme
1		Hot pepper sauce
4		Zucchini - diced (small)
2		Squash - summer, diced (small)
3/4 cup	177ml	Cream
2 cups	474ml	Smoked trout fillets - skinned and flaked (small)
1/2 teaspoon	2.5ml	Worcestershire sauce

Recipe Instructions

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.

Source:
Squash-A Country Garden Cookbook

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