Trout Chowder Recipe
- 1 medium onion, chopped
- 1 tablespoon butter or margarine
- 2 cups milk
- 1 cup Ranch salad dressing
- 1 pound skinless, boneless trout fillets
- 1 (10 ounce) package frozen broccoli cuts, thawed
- 1 cup cubed or shredded Cheddar cheese
- 1 cup cubed or shredded Monterey Jack cheese
- 1/4 teaspoon garlic powder
- Paprika
- In a skillet, saute onion in butter until tender. Transfer to a slow cooker; add milk, dressing, fish, broccoli, cheeses and garlic powder. Cover and cook on high for 1-1/2 to 2 hours or until soup is bubbly and fish flakes easily with a fork. Sprinkle with paprika if desired.
