Trout Chowder: Difference between revisions
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New page: {{RecipeSummary |PrepTime=15 min |CookTime=1.5 hrs |Source=[http://allrecipes.com/Recipe/Trout-Chowder/Detail.aspx Taste of Home Aug/Sept 1998] |Rating= |Yield=6 servings }} === Ingredient... |
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|Source=[http://allrecipes.com/Recipe/Trout-Chowder/Detail.aspx Taste of Home Aug/Sept 1998] | |Source=[http://allrecipes.com/Recipe/Trout-Chowder/Detail.aspx Taste of Home Aug/Sept 1998] | ||
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|Yield=6 servings | |Yield=6 servings | ||
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Revision as of 18:36, 29 September 2009
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | 1.5 hrs |
| Source | Taste of Home Aug/Sept 1998 |
| Yield / serves | 6 servings |
| Rating | (unrated) |
Ingredients
- 1 medium onion, chopped
- 1 tablespoon butter or margarine
- 2 cups milk
- 1 cup Ranch salad dressing
- 1 pound skinless, boneless trout fillets
- 1 (10 ounce) package 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
Preparation
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.
