Trout Chowder
TOTAL TIME: Prep: 15 min. Cook: 1-1/2 hours
YIELD: 6 servings.
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
Ingredients
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1 medium onion, chopped
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1 tablespoon butter
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2 cups whole milk
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1 cup ranch salad dressing
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1 pound boneless trout fillets, skin removed
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1 package (9 ounces) frozen broccoli cuts, thawed
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1 cup cubed or shredded cheddar cheese
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1 cup cubed or shredded Monterey Jack cheese
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1/4 teaspoon garlic powder
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Paprika, optional
Directions
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1.
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.
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2.
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.
Nutrition Facts
1 cup: 554 calories, 43g fat (16g saturated fat), 107mg cholesterol, 655mg sodium, 10g carbohydrate (8g sugars, 2g fiber), 30g protein.
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