Trout Chowder

Jun 6, 2012 1 min read

Ingredients

1 medium onion

1 Tbs. butter

2 C. milk

1 C. ranch salad dressing

1 Lb. boneless, skinned, trout fillets

1 10 oz pkg. frozen broccoli cuts thawed

1 C. cubed or shredded Monterey Jack cheese

1/2 tsp. garlic powder

Paprika for garnish

How to:

1. In a skillet, saut onions until tender

2. Transfer to a crock pot and add milk, dressing, fish, broccoli, cheese and garlic powder.

3. Cover and cook on high for 1 1/2 to 2 hours until soup is bubbly and fish flakes easily with a fork.

4. When serving, sprinkle with paprika.

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or easyridercharters.com. “Capt. Dick’s Seafood & Southern Country Cooking” (new cookbook) can be ordered for $14.95 plus $3 postage by calling the number above or by mailing a check (made out to Dick May) to 7989 Judge Bean Road, Bokeelia, FL 33922.