Crockpot recipes |
Trout Chowder |
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| 1 medium onion -- chopped 1 tablespoon butter or margarine 2 cup milk 1 cup ranch salad dressing 1 pound boneless trout fillets -- skin removed 1 package frozen broccoli cuts - (10 oz) -- thawed 1 cup cubed or shredded cheddar cheese 1 cup cubed or shredded monterey jack cheese 1/4 teaspoon garlic powder Paprika -- (optional) |
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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. |
