Trout Chowder
Cooking MethodSlow Cooker
Ingredients
- 1 medium onion, chopped
- 1 Tbsp butter or margarine
- 2 cup milk
- 1 cup ranch salad dressing
- 1 pound boneless trout fillets, skin removed
- 1 pkg (10 ounces) frozen broccoli cuts, thawed
- 1 cup cubed or shredded cheddar cheese
- 1 cup cubed or shredded Monterey Jack cheese
- 1/4 tsp garlic powder
- Paprika, optional
Instructions
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 until soup is bubbly and fish flakes easily with a fork. Sprinkle with paprika if desired. Yield: 6 servings.