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Trout Chowder

By: Linda Kesselring  
"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"

Rating: This weblink has been rated 3 times with an average star rating of 3.3 Read Reviews (3)

Rate/Review | 184 people have saved this

Prep Time:
15 Min
Cook Time:
1 Hr 30 Min
Ready In:
1 Hr 45 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 medium onion, chopped
  • 1 tablespoon butter or margarine
  • 2 cups milk
  • 1 cup Ranch salad dressing
  • 1 pound skinless, boneless trout fillets
  • 1 (10 ounce) package 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

Directions

  1. In a skillet, saute onion in butter until tender. Transfer to a slow cooker; add milk, dressing, fish, broccoli, cheeses 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 a fork. Sprinkle with paprika if desired.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 27, 2007 by Sheri S. 
My husband made this using fresh smoked trout. Had to use Mozzarella in place of cheddar... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 20, 2007 by Trista 
Great recipe! Even my kids ate it! Good use for trout and great taste! MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 16, 2008 by Jenny 
I used left over trout and it turned out pretty good. I added potatoes and it seemed to make... MORE

 
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