Creamy Trout and Broccoli Chowder
This Creamy Trout and Broccoli Chowder is a delightful and hearty dish that combines tender trout fillets with nutritious broccoli in a rich, creamy base. Perfect for a cozy day, this chowder is prepared effortlessly in a crock pot, allowing the flavors to meld beautifully while you go about your day. Serve it as a warm and satisfying meal that the whole family will love. Ideal for both weeknight dinners and weekend gatherings, this chowder is not just delicious but also packed with protein and vitamins from the fresh ingredients.
6
Servings
417
Calories
9
Ingredients
Ingredients
onion
1 (medium, chopped)
butter or margarine
1 (tablespoon)
milk
2 (cups)
ranch salad dressing
1 (cup)
boneless trout fillet
1 (lb, skin removed)
frozen broccoli cuts
1 (10 ounce package, thawed)
cheddar cheese
1 (cup, cubed or shredded)
monterey jack cheese
1 (cup, cubed or shredded)
garlic powder
1/4 (teaspoon)
Instructions
1
In a skillet over medium heat, melt the butter or margarine and sauté the chopped onion until it is translucent and tender, about 5 minutes.
2
Transfer the sautéed onion to a slow cooker and add the milk, ranch dressing, cubed trout, thawed broccoli, both types of cheese, and garlic powder.
3
Stir the mixture until all the ingredients are well combined.
4
Cover the slow cooker and cook on high for 1 ½ to 2 hours, or until the chowder is bubbly and the fish flakes easily when tested with a fork.
5
Serve hot, garnished with additional shredded cheese or fresh herbs if desired.
Nutrition Information
25
Fat
17
Carbs
33
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Trout and Broccoli Chowder?
It is a hearty and rich slow-cooked soup featuring tender trout fillets, broccoli, and a blend of cheeses in a creamy base.
How many servings does this recipe provide?
This recipe makes 6 servings.
What is the cook time for this chowder in a slow cooker?
The chowder should be cooked on high for 1.5 to 2 hours.
Can I use fresh broccoli instead of frozen?
Yes, you can use fresh broccoli, though the recipe specifically calls for a 10-ounce package of frozen broccoli cuts that have been thawed.
What kind of fish is recommended for this chowder?
The recipe calls for 1 lb of boneless trout fillet with the skin removed.
Do I need to precook the trout?
No, the trout is cubed and added raw to the slow cooker where it cooks through in 1.5 to 2 hours.
Is this recipe gluten-free?
The primary ingredients are gluten-free, but you should check the label of your ranch dressing and garlic powder to ensure no gluten-based thickeners or additives are present.
What are the nutritional statistics per serving?
Each serving contains approximately 417 calories, 25g of fat, 17g of carbohydrates, and 33g of protein.
Can I substitute butter with margarine?
Yes, the recipe allows for either 1 tablespoon of butter or margarine to sauté the onions.
What types of cheese are used?
This chowder uses 1 cup of cheddar cheese and 1 cup of Monterey Jack cheese.
How should I prepare the onion?
You should use one medium onion, chopped, and sauté it in butter until translucent before adding it to the slow cooker.
Can I make this on the stovetop instead of a crock pot?
Yes, after sautéing the onions, you can simmer the ingredients in a large pot on low heat until the fish is cooked through, though the slow cooker method is recommended for flavor melding.
How much milk is required?
The recipe requires 2 cups of milk.
What kind of ranch dressing should I use?
The recipe calls for 1 cup of ranch salad dressing, which provides the seasoning and creaminess for the base.
Is the broccoli supposed to be thawed?
Yes, the instructions specify using a 10-ounce package of frozen broccoli cuts that have been thawed.
What is the primary seasoning in this dish?
The main seasonings come from the ranch dressing and 1/4 teaspoon of garlic powder.
How do I know when the chowder is finished cooking?
The chowder is done when it is bubbly and the trout flakes easily with a fork.
Can I use a different type of fish?
While trout is the star, you could substitute it with another firm white fish or salmon if trout is unavailable.
How much garlic powder is used?
The recipe calls for 1/4 teaspoon of garlic powder.
Should the cheese be shredded or cubed?
The recipe states that the cheese can be either cubed or shredded.
What is a good side dish for this chowder?
This chowder pairs well with crusty bread, a light side salad, or oyster crackers.
Can I use low-fat milk?
Yes, but using whole milk will result in a creamier and richer chowder texture.
Is this recipe high in protein?
Yes, it is quite high in protein, providing 33g per serving.
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Can I freeze this chowder?
Freezing is not recommended because the dairy and ranch dressing base may separate or become grainy when thawed.
Do I need to sauté the onions first?
Yes, sautéing the onions for about 5 minutes until translucent ensures they are tender and flavorful in the final dish.
Is this chowder spicy?
No, this is a mild and savory chowder.
What can I use for garnish?
You can garnish the chowder with extra shredded cheese or fresh herbs like parsley or chives.
Can I double the recipe?
Yes, as long as your slow cooker is large enough to accommodate the doubled volume of ingredients.
What makes this a 'chowder' rather than a soup?
Its thick, creamy consistency and the inclusion of chunks of fish and vegetables categorize it as a chowder.