Trout Chowder (Crock Pot) - cooking recipe

Ingredients

1 medium onion, chopped
1 tablespoon butter or 1 tablespoon margarine
2 cups milk
1 cup ranch salad dressing
1 lb boneless trout fillet, skin removed
1 (10 ounce) package frozen broccoli cuts, thawed
1 cup cheddar cheese, cubed or shredded
1 cup monterey jack cheese, cubed or shredded
1/4 teaspoon garlic powder

Preparation

In a skillet, saute onion in butter until tender.
Transfer to slow cooker; add milk, dressing, fish, broccoli, cheese and garlic powder.
Cover and cook on high for 1 1/2 to 2 hours or until soup is bubbly and fish flakes easily with fork.