Trout Chowder

Recipe Ingredients

1 cup	62g / 2.2oz	Onion - chopped (medium)
1 tablespoon	15ml	Butter or margarine
2 cups	474ml	Milk
1 cup	237ml	Ranch salad dressing
1 lb	454g / 16oz	Boneless trout fillets - skin removed
1		Frozen broccoli cuts - (10 oz) - thawed
1 cup	146g / 5.1oz	Cubed or shredded cheddar cheese
1 cup	146g / 5.1oz	Cubed or shredded monterey jack cheese
1/4 teaspoon	1.3ml	Garlic powder
		Paprika - (optional)

Recipe Instructions

In a skillet, saute onion in butter till tender. Transfer to slow cooker; add milk, salad dressing, fish, broccoli, cheeses and garlic powder. Cover and cook on HIGH for 1 1/2 hours to 2 hours, or until soup is bubbly and fish flakes easily with a fork.

Serve, sprinkled with paprika if desired.

This recipe yields ?? servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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