Title: Summer Squash and Corn Chowder
Categories: Pork Stew Soup Fish
Yield: 4 Servings

6	sl	Bacon
1	sm	Yellow onion -- diced
1	sm	Red bell pepper -- diced
1	lg	Can corn, white -- drained
1	c	Water
2	c	Skim milk
1	ts	Thyme
1	ds	Hot pepper sauce
4	sm	Zucchini -- diced
2	sm	Squash, summer -- diced
3/4	c	Cream
2	sm	Smoked trout fillets --
		Skinned and flaked
1/2	ts	Worcestershire sauce

In soup pot over medium heat, fry bacon until crisp. Remove from pan and blot bacon dry. Over medium heat, using bacon drippings, saute 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. Ledle into serving bowls, season with salt pepper, and top with crumbled bacon.

Recipe By : Squash-A Country Garden Cookbook

From: Sandi Guderjohn Date: 11 Feb 97 Mastercook Recipes (Mailing List) Ä

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