summer squash and corn chowder

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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