Search
by Ingredient

Summer Squash & Corn Chowder

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by johansen

YIELD

2 servings

PREP

20 min

COOK

60 min

READY

90 min

Ingredients

6 6
SLICES SLICES BACON
1 1
SMALL SMALL YELLOW ONION
diced *
1 1
SMALL SMALL SWEET RED BELL PEPPERS
diced
1 1
CAN CAN WHITE CORN
drained *
1 237
CUP ML WATER
2 473
CUPS ML MILK, SKIM
1 5
TEASPOON ML THYME *
1 1
DASH DASH RED HOT PEPPER SAUCE *
4 4
SMALL SMALL ZUCCHINI
diced
2 2
SMALL SMALL YELLOW SUMMER SQUASH
diced
¾ 177
CUP ML CREAM
2 2
SMALL SMALL TROUT FILLETS
smoked, skinned and flaked *
½ 2.5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 870g (30.7 oz)
Amount per Serving
Calories 513 58% from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 15g 73%
Trans Fat 0g
Cholesterol 91mg 30%
Sodium 769mg 32%
Total Carbohydrate 11g 11%
Dietary Fiber 5g 22%
Sugars g
Protein 49g
Vitamin A 50% Vitamin C 186%
Calcium 46% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
More health news

    Email this recipe