Trout Chowder

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    Trout Chowder

    Cooking MethodSlow Cooker

    Ingredients

    • 1 medium onion, chopped
    • 1 Tbsp butter or margarine
    • 2 cups 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.

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