Summer Squash And Corn Chowder

Ingredients

6 slices bacon
1 onion
1 bell pepper
1 package corn
240 ml water
475 ml skim milk
2 gr thyme
1 ml pepper sauce
4 zucchini
2 squash
180 ml cream
2 smoked trout fillets skinned
2 ml worcestershire sauce

Instructions

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.

Ladle into serving bowls, season with salt pepper, and top with crumbled bacon.