TROUT CHOWDER

Trout Chowder image

This hearty chowder cooks conveniently in a slow cooker so I can spend more time fishing and less in the kitchen. Adding fresh taste and lively color to the rich cheesy broth is broccoli. -Linda Kesselring, Corning, New York

Provided by Taste of Home

Categories Lunch

Time 1h45m

Yield 6 servings.

Number Of Ingredients 10

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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

Steps:

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. , 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.

Nutrition Facts : Calories 554 calories, Fat 43g fat (16g saturated fat), Cholesterol 107mg cholesterol, Sodium 655mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 2g fiber), Protein 30g protein.