Trout Chowder


1 med onion, chopped
1tbl butter or margarine
2 c milk
1 c ranch salad dressing
1 lb boneless trout fillets, skin removed
1 pkg (10 oz) frozen broccoli cuts, thawed
1 c cubed or shredded cheddar cheese
1 c cubed or shredded monterey jack cheese
1/4 tsp garlic powder
paprika, optional


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. Sprinkle with paprika if desired.