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Trout Chowder

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
  • Total Time
    Prep: 15 min. Cook: 1-1/2 hours
  • Makes
    6 servings


  • 1 medium onion, chopped
  • 1 tablespoon butter
  • 2 cups whole milk
  • 1 cup ranch salad dressing
  • 1 pound boneless trout fillets, skin removed
  • 1 package (9 ounces) 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, optional


  • 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.
  • Cover and cook on high for 1-2 hours or until soup is bubbly and fish flakes easily with a fork. Sprinkle with paprika if desired.
Nutrition Facts
1 cup: 554 calories, 43g fat (16g saturated fat), 107mg cholesterol, 655mg sodium, 10g carbohydrate (8g sugars, 2g fiber), 30g protein.

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