->Trout Chowder <-

1 medium onion, chopped

1 Tbsp butter or margarine

2 cups milk

1 cup ranch salad dressing

1 pound boneless trout fillets, skin removed

1 pkg (10 ounces) frozen broccoli cuts, thawed

1 cup cubed or shredded cheddar cheese

1 cup cubed or shredded Monterey Jack cheese

1/4 tsp garlic powder Paprika, optional

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 until soup is bubbly and fish flakes

easily with a fork. Sprinkle with paprika if desired. Yield: 6

servings.