Trout Chowder
Ingredients
1 medium onion chopped
1 Tbsp. butter or margarine
2 C. milk
1 C. ranch salad dressing
1 pound boneless trout fillets skin removed
1 package frozen broccoli cuts-10 oz. thawed
1 C. cubed or shredded cheddar cheese
1 C. cubed or shredded Monterey jack cheese
1/4 tsp. garlic powder
Paprika optional
Cooking Instructions
In a skillet, sauté onion in butter until tender. Transfer to crock pot, 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. Serve, sprinkled with paprika if desired.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)