Trout Chowder

1 medium onion, chopped
1 tablespoon butter
2 cups milk
1 cup ranch salad dressing
1 pound boneless trout fillets, skin removed
1 package (10 ounces) frozen broccoli cuts, thawed
1 cup cubed or shredded cheddar cheese
1 cup cubed or shredded Monterey Jack cheese
1/4 teaspoon garlic powder
Paprika, optional

In a skillet, saute onion in butter until tender. Transfer to a 3-qt. slow cooker; add milk, dressing, fish, broccoli, cheeses 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 a fork. Sprinkle with paprika if desired.

Yield: 6 servings