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Trout Chowder

 Trout Chowder
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
6 ServingsPrep: 15 min. Cook: 1-1/2 hours

Ingredients

  • 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

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.