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| | | Trout Chowder | Favorite of Lynne Schoonmaker - Catawba, Ohio
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Ingredients & Instructions:
1 medium onion, chopped
1 tablespoon butter
2 cups milk
1 cup ranch salad dressing
1 pound boneless trout fillets
1 pkg. broccoli cuts
1 cup cubed cheddar cheese
¼ teaspoon garlic powder
In a skillet, sauté 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 2 hours until soup is bubbly and fish flakes easily. Sprinkle with paprika if desired.
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