Trout Chowder (Crock Pot)
Ingredients
- 1 medium onion, chopped
- 1 tablespoon butter or 1 tablespoon margarine ⓘ
- 2 cups milk ⓘ
- 1 cup ranch salad dressing ⓘ
- 1 lb boneless trout fillet, skin removed ⓘ
- 1 (10 ounce) package frozen broccoli cuts, thawed ⓘ
- 1 cup cheddar cheese, cubed or shredded ⓘ
- 1 cup monterey jack cheese, cubed or shredded ⓘ
- 1/4 teaspoon garlic powder
Instructions
- In a skillet, saute onion in butter until tender.
- Transfer to slow cooker; add milk, dressing, fish, broccoli, cheese and garlic powder.
- Cover and cook on high for 1 1/2 to 2 hours or until soup is bubbly and fish flakes easily with fork.
Nutrition & Diet Analysis (per serving)
694
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).