Be the first to Use trout or similar fish in this chowder recipe.
Ingredients:
- 1/2 cup chopped onion
- 1 tablespoon butter
- 2 cups milk
- 1 cup ranch salad dressing
- 1 pound boneless trout or salmon fillets, skin removed
- 1 1/2 cups frozen broccoli, thawed
- 1 cup shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon garlic powder
- paprika, optional
Preparation:
In a large skillet, saute onion in butter until onion is 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. Sprinkle with paprika if desired.
More Chowder and Related Soup Recipes
Cheese Tuna Chowder
Cheese Salmon Chowder
Cream of Celery Soup
Cheese Chowder
Cheeseburger Chowder
Cheddar Soup with Green Chilies
Cheddar Beer Soup
Crockpot Beer Cheese Soup
Salmon Corn Chowder
Tuna Corn Chowder Recipe
Easy Chicken Corn Chowder
Corn Chowder with Bacon
Crockpot Chicken Corn Chowder
Slow Cooked Corn Chowder
Corn Chowder with Potatoes and Bacon
Catfish Chowder
Country Chicken Chowder
Sausage and Corn Chowder
Tuna Cheese Chowder
Fish and Seafood Soups
More Chowder and Related Soup Recipes
Cheese Tuna Chowder
Cheese Salmon Chowder
Cream of Celery Soup
Cheese Chowder
Cheeseburger Chowder
Cheddar Soup with Green Chilies
Cheddar Beer Soup
Crockpot Beer Cheese Soup
Salmon Corn Chowder
Tuna Corn Chowder Recipe
Easy Chicken Corn Chowder
Corn Chowder with Bacon
Crockpot Chicken Corn Chowder
Slow Cooked Corn Chowder
Corn Chowder with Potatoes and Bacon
Catfish Chowder
Country Chicken Chowder
Sausage and Corn Chowder
Tuna Cheese Chowder
Fish and Seafood Soups
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
