Trout Chowder

Name: Trout Chowder
Ingredients: 1 medium onion, chopped; 1 tablespoon butter; 2 cups whole milk; 1 cup ranch salad dressing; 1 pound boneless trout fillets, skin removed; 1 package (9 ounces) 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, optional

10 ingredients

2 steps

Ingredients

1 medium onion, chopped
1 tablespoon butter
2 cups whole milk
1 cup ranch salad dressing
1 pound boneless trout fillets, skin removed
1 package (9 ounces) 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, optional

Directions

1

In a large skillet, saute onion in butter until tender. Transfer to a 3-qt. slow cooker; add the milk, dressing, fish, broccoli, cheeses and garlic powder.
2

Cover and cook on high for 1-2 hours or until soup is bubbly and fish flakes easily with a fork. Sprinkle with paprika if desired.