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Trout Chowder

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
6 Servings - 1 hr 45 min -
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Servings:6  | Calories:601 | Total Fat:44g  | Chol:110mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 44g
68 %
Sat Fat 15g
75 %
Total Carb 22g
7 %
Fiber 8g
32 %
Sugars 9g
Cholesterol 110mg
37 %
Sodium 798mg
33 %
Protein 34g
68 %
36% Others combined
30% Ranch salad dressing
18% Trout fillets
14% Shredded Cheddar cheese
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


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

Directions : View recipe directions on
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