summer squash and corn chowder

Name: Summer Squash and Corn Chowder
Ingredients: 6 slice(s) bacon; 1 small yellow onion, diced; 1 small red bell pepper, diced; 1 can(s) corn, white, drained; 1 cup(s) water; 2 cup(s) milk; 1 teaspoon(s) thyme; 1 dash(es) hot pepper sauce; 4 small zucchini, diced; 2 small summer squash, diced; 3/4 cup(s) cream; 2 small trout, smoked filets, skinned and flaked; 1/2 teaspoon(s) worcestershire sauce

9 Pinches

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Ingredients

6 slices bacon
1 small yellow onion, diced
1 small red bell pepper, diced
1 can corn, white, drained
1 cup water
2 cups milk
1 teaspoon thyme
1 dash hot pepper sauce
4 small zucchini, diced
2 small summer squash, diced
3/4 cup cream
2 small trout, smoked filets, skinned and flaked
1/2 teaspoon worcestershire sauce

How To Make summer squash and corn chowder

Step 1

In soup pot over medium heat, fry bacon until crisp; remove from pan and blot bacon dry.

Step 2

Over medium heat, using bacon drippings, saute onions and red pepper until tender.
Step 3

Add corn, water, milk, thyme, and hot pepper sauce; simmer uncovered over medium-low heat for 10 minutes or until corn is tender.
Step 4

Stir in zucchini and squash and continue simmering 20 minutes or until veggies are soft.
Step 5

Stir in cream, trout and worcestershire sauce and heat through.
Step 6

Ladle into serving bowls, season with salt pepper, and top with crumbled bacon.
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