Fish and Spinach Chowder

Name: Fish and Spinach Chowder
Ingredients: 1 cup water; 14 cup chopped onion (, about 1 small); 1 medium potato, cut into 1/2-inch cubes; 1 (10 ounce) package frozen chopped spinach; 2 tablespoons margarine; 3 tablespoons all-purpose flour; 12 teaspoon salt; 14 teaspoon pepper; 14 teaspoon ground nutmeg; 3 cups skim milk; 1 tablespoon Worcestershire sauce; 1 lb red snapper, cut into 1-inch pieces (or other lean fish fillets)

12 ingredients

13 steps

Ingredients

1 cup water
14 cup chopped onion (, about 1 small)
1 medium potato, cut into 1/2-inch cubes
1 (10 ounce) package frozen chopped spinach
2 tablespoons margarine
3 tablespoons all-purpose flour
12 teaspoon salt
14 teaspoon pepper
14 teaspoon ground nutmeg
3 cups skim milk
1 tablespoon Worcestershire sauce
1 lb red snapper, cut into 1-inch pieces (or other lean fish fillets)

Directions

1

Heat water, onion, potato and frozen spinach to boiling in Dutch oven; reduce heat.
2

Cover and simmer 5 minutes; break up spinach.
3

Cover and simmer about 5 minutes longer or until potato is crisp-tender; drain.
4

Reserve vegetables.
5

Heat margarine in Dutch oven over medium heat.
6

Stir in flour, salt, pepper and nutmeg; remove from heat.
7

Stir in milk and Worcestershire sauce.
8

Heat to boiling over medium heat, stirring constantly.
9

Boil and stir 1 minute.
10

Stir in fish and vegetables.
11

Heat to boiling; reduce heat.
12

Cover and simmer about 10 minutes, stirring occasionally, until fish flakes easily with fork.
13

Serve with freshly ground pepper and lemon wedges if desired.