Jefferson County Recipe of the Day: Trout Chowder

A hearty soup using trout fillets, broccoli, and cheese!

Trout Chowder


1 medium onion, chopped
1 tablespoon butter
2 cups whole milk
½ cup ranch salad dressing
1 pound boneless trout fillets, skin removed
1 – 9 oz. package frozen broccoli cuts – thawed
1 cup cubed or shredded cheddar cheese
1 cup shredded Monterey Jack cheese
¼ teaspoon garlic powder


~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.

~Stirring occasionally, cover and cook on high for 1-1/2 to 2 hours (or until soup is bubbly and fish flakes easily with a fork).

~Sprinkle with paprika.

~Makes 6 servings.

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