Summer Squash And Corn Chowder Recipe

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Summer Squash and Corn Chowder

Kitchen Crew


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6 slice
1 small
yellow onion, diced
1 small
red bell pepper, diced
1 can(s)
corn, white, drained
1 c
2 c
1 tsp
1 dash(es)
hot pepper sauce
4 small
zucchini, diced
2 small
summer squash, diced
3/4 c
2 small
trout, smoked filets, skinned and flaked
1/2 tsp
worcestershire sauce


1In soup pot over medium heat, fry bacon until crisp; remove from pan and blot bacon dry.
2Over medium heat, using bacon drippings, saute onions and red pepper until tender.
3Add corn, water, milk, thyme, and hot pepper sauce; simmer uncovered over medium-low heat for 10 minutes or until corn is tender.
4Stir in zucchini and squash and continue simmering 20 minutes or until veggies are soft.
5Stir in cream, trout and worcestershire sauce and heat through.
6Ladle into serving bowls, season with salt pepper, and top with crumbled bacon.

About this Recipe

Course/Dish: Chowders
Other Tag: Quick & Easy