Summer Squash & Corn Chowder
Yield
2 servingsPrep
20 minCook
60 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | slices |
bacon
|
|
| 1 | small |
yellow onion
diced |
*
|
| 1 | small |
sweet red bell peppers
diced |
|
| 1 | can |
white corn
drained |
* |
| 1 | cup |
water
|
|
| 2 | cups |
milk, skim
|
|
| 1 | teaspoon |
thyme
|
*
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 4 | small |
zucchini
diced |
|
| 2 | small |
yellow summer squash
diced |
|
| ¾ | cup |
cream
|
|
| 2 | small |
trout fillets
smoked, skinned and flaked |
* |
| ½ | teaspoon |
worcestershire sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | slices |
bacon
|
|
| 1 | small |
yellow onion
diced |
*
|
| 1 | small |
sweet red bell peppers
diced |
|
| 1 | can |
white corn
drained |
* |
| 237 | ml |
water
|
|
| 473 | ml |
milk, skim
|
|
| 5 | ml |
thyme
|
*
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 4 | small |
zucchini
diced |
|
| 2 | small |
yellow summer squash
diced |
|
| 177 | ml |
cream
|
|
| 2 | small |
trout fillets
smoked, skinned and flaked |
* |
| 2.5 | ml |
worcestershire sauce
|
|
Directions
In soup pot over medium heat, fry bacon until crisp.
Remove from pan and blot bacon dry.
Over medium heat, using bacon drippings, sauté 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.
