Trout Chowder

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.