Trout Chowder

This slow cooker recipe is the perfect solution for a home-cooked meal when you’ve got a hectic day ahead of you. It takes about 15 minutes to prepare and then cookes for about an hour and half in the slow cooker. The cheese blends well with the deelicate flavour of the trout.    

Number of servings : 6

Prep time: 15 minutes

Cooking time: 1 hour, 30 minutes (in a slow cooker)

Type of meal : | Soups | Soups

Special diet :


1 tablespoon butter
1 medium onion, chopped
2 cups milk
1 cup ranch dressing
1 pound boneless trout fillets
1 package (10 ounces) frozen broccoli cuts, thawed
1 cup cubed or shredded cheddar cheese
1 cup cubed or shredded Monterey Jack cheese
¼ teaspoon garlic powder
paprika (optional)



  1. In a skillet over medium heat, melt butter. Add onion and saute 3 minutes or until tender. Transfer to a slow cooker, then add milk, dressing, fish, broccoli, cheddar cheese, Jack cheese, and garlic powder.
  2. Cover and cook on high until soup is bubbling and fish flakes easily with a fork, about 1 1/2 hours. Sprinkle each serving with paprika, if desired.

Nutritional information: