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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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 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:
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.
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. Yield: 6 servings.
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