Trout Chowder

Ingredients

  • 1 medium onion, chopped
  • 2 cups milk
  • 1 cup ranch salad dressing
  • 1 package (10 ounces) frozen broccoli cuts, thawed
  • 1 cup cheddar cheese, cubed or shredded
  • 1 cup Monterey Jack cheese, cubed or shredded
  • 1/4 teaspoon garlic powder
  • paprika, optional

Instructions

~ 1 pound boneless trout fillets, skin removed

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.

Enjoy!

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