Trout Chowder Recipe

Trout Chowder Recipe photo by Taste of Home

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This hearty chowder cooks conveniently in a slow cooker so I can spend more time fishing and less in the kitchen. Adding fresh taste and lively color to the rich cheesy broth is broccoli. -Linda Kesselring, Corning, New York

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Trout Chowder Recipe

Prep: 15 min. Cook: 1-1/2 hours

Yield: 6 Servings

15 90 105

Ingredients

1 medium onion, chopped
1 tablespoon butter
2 cups whole milk
1 cup Hidden Valley® Ranch

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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

Directions

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.

Nutritional Facts 1 serving (1 cup) equals 554 calories, 43 g fat (16 g saturated fat), 107 mg cholesterol, 655 mg sodium, 10 g carbohydrate, 2 g fiber, 30 g protein.

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

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Trout Chowder

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(1-1) of 1 reviews

Reviewed on Nov. 09, 2012 by suebunny50

I made this but added more trout because I had a large one on hand and I added some red potatoes and real garlic instead of powder and I added some green pepper. I had to increase the milk and cheese and dressing as well but it turned out better then expected! This is a keeper, We will make this again.