| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Soups, Stews, Chowders, Squash, Vegetables |
4 |
Servings |
INGREDIENTS
| 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 |
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.
Recipe by: Squash-A Country Garden Cookbook
Posted to Bakery-Shoppe Digest V1 #190 by "Cathy L. Lielausis"
<cathylielausis@mindspring.com> on Aug 15, 1997
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