Zucchini-Corn Chowder - cooking recipe

Ingredients

3 ears fresh corn or 10 oz. pkg. frozen corn
4 strips bacon
1 lb. summer squash, sliced (3 c.)
1 c. onions, minced
3/4 c. green pepper, minced
1 garlic clove, minced
1 c. water
1 1/2 tsp. salt
1/4 tsp. dried basil leaves
1/4 tsp. tarragon
2 c. milk
2 eggs, beaten
salt and pepper

Preparation

Cut corn from cobs.
Saute bacon until crisp; crumble and set aside.
Add zucchini, onions, green pepper and garlic; saute in bacon drippings.
Add corn, water and all seasonings.
Bring mixture to a boil.
Reduce heat and simmer slowly for 10 minutes. Combine milk and eggs.
Add to pot and simmer until thickened.
Do not allow chowder to boil.
Sprinkle in bacon bits.
Serves 6.