Summer Squash and Corn Chowder

Summer Squash And Corn Chowder

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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

How to Make Summer Squash and Corn Chowder


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

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About Summer Squash and Corn Chowder

Course/Dish: Chowders
Other Tag: Quick & Easy

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