6 slices bacon
1 small yellow onion — diced
1 small red bell pepper — diced
1 large can corn, white — drained
1 cup water
2 cups skim milk
1 teaspoon thyme
1 dash hot pepper sauce
4 small zucchini — diced
2 small squash, summer — diced
3/4 cup cream
2 small smoked trout fillets — skinned and flaked
1/2 teaspoon 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.
Ladle into serving bowls, season with salt pepper, and top with crumbled bacon.