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    Trout Chowder


    Source of Recipe


    Aunt Saunny

    a.. 1 med onion, chopped
    b.. 1Tbl butter or margarine
    c.. 2 c milk
    d.. 1 c ranch salad dressing
    e.. 1 lb boneless trout fillets, skin removed
    f.. 1 pkg (10 oz) frozen broccoli cuts, thawed
    g.. 1 c cubed or shredded cheddar cheese
    h.. 1 c cubed or shredded Monterey jack cheese
    i.. 1/4 tsp garlic powder
    j.. paprika, optional
    In a skillet, sauté onion in butter till tender. Transfer to slow
    cooker; add milk, salad dressing, fish, broccoli, cheeses and garlic powder.
    Cover and cook on high for 1 1/2 hours to 2 hours, or until soup is
    bubbly and fish flakes easily with a fork. Sprinkle with paprika if
    desired.
 

 

 

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