Name: Trout Chowder
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

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.