Summer Squash & Corn Chowder

This chowder is peak summer in a bowl: zucchini, yellow squash, sweet white corn, and smoked trout simmered in a creamy broth that starts with a base of bacon drippings and thyme.

The smoked trout is what makes this chowder stand out from every other corn and squash soup out there. It goes in at the very end, already cooked, just flaked and stirred into the hot broth. The smokiness infuses the cream and plays off the bacon fat in a way that tastes like a lakeside summer evening.

The squash and zucchini simmer for a full 20 minutes until soft, which lets them start to break down and naturally thicken the broth. No flour, no roux needed. The vegetables do the work.

Pro Tips

• Fry the bacon until truly crisp and blot dry. Soggy bacon crumbles on top of the chowder are not the same as crunchy, salty bits.
• Use the bacon drippings to sauté the onions and red pepper. That rendered fat carries smoky flavor into the vegetable base.
• Stir in the cream and trout gently at the end and just heat through. Boiling cream after adding it can cause it to break and look curdled.
• A dash of hot pepper sauce adds warmth without making the chowder spicy. It lifts the sweetness of the corn.

Variations

• Use fresh corn cut from the cob instead of canned when it is in season for a sweeter, more intense corn flavor.
• Swap the smoked trout for smoked salmon or even canned crab.
• Add diced potatoes with the corn for a thicker, more traditional chowder body.