#4 – Trout Chowder



  •     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


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. Yield: 6 servings.

Prep: 15 min. Cook: 1-1/2 hours * Yield: 6 Servings

(Originally published as Trout Chowder in Taste of Home August/September 1998, p37)


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