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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

Description

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

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