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Trout Chowder

Name: Trout Chowder
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 servings.
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

2 reviews

Test Kitchen Approved

Total Time

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

Makes

6 servings

Updated: Apr. 12, 2022

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

Trout Chowder Recipe photo by Taste of Home

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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.

Nutrition Facts

1 cup: 554 calories, 43g fat (16g saturated fat), 107mg cholesterol, 655mg sodium, 10g carbohydrate (8g sugars, 2g fiber), 30g protein.

Trout Chowder

Ingredients

Directions

Nutrition Facts

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