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Trout Chowder




Source of Recipe


Taste of Home magazine






List of Ingredients



• 1 medium onion, chopped
  
• 1 T. butter
  
• 2 c. milk
  
• 1 c. ranch salad dressing
  
• 1 lb. boneless trout fillets, skin removed
  
• 1 package (10 oz.) frozen broccoli cuts, thawed
  
• 1 c. cubed or shredded cheddar cheese
  
• 1 c. cubed or shredded Monterey Jack cheese
  
• 1/4 t. garlic powder
  
• Paprika, optional
  






Instructions



1. In a skillet, saute onion in butter until tender. Transfer to a slow cooker; add milk, dressing, fish, broccoli, cheeses and garlic powder.
   
2. 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.
   






Final Comments


Yield: 6 servings.