Trout Chowder

  • Slow Cooker
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A creamy fish chowder featuring tender trout and hearty potatoes. A rustic, satisfying dish for seafood lovers.

Ingredients

  • 1 medium onion, chopped
  • 1 tablespoon butter or margarine
  • 2 cups milk
  • 1 cup ranch salad dressing
  • 1 pound skinless, boneless trout fillets
  • 1 (10 ounce) package frozen broccoli cuts, thawed
  • 1 cup cubed or shredded cheddar cheese
  • 1 cup cubed or shredded monterey jack cheese
  • 1/4 teaspoon garlic powder paprika

Directions

  1. 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 for 1-1/2 to 2 hours or until soup is bubbly and fish flakes easily with a fork. Sprinkle with paprika if desired.

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