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Trout Chowder
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
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.
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Trout Chowder