Serves: 6
Total Calories: 91
Cut uncooked corn kernels from cobs set aside (1 can [12 ounces] whole kernel corn, drained, may be substituted). In heavy saucepan saute bacon until crisp remove bacon, crumble, and set aside. To bacon drippings add zucchini (or other summer squash), onion, green pepper, and garlic saute. Add corn, water, and seasonings. Bring mixture to boil. Reduce heat simmer 10 minutes. Blend together milk and flour until smooth. Add to corn mixture gradually cook and stir until thickened. Serve hot, sprinkled with bacon bits.
This Zucchini Corn Chowder recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.
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