Fish and Spinach Chowder

Cuisine: American

Category: fish

Servings: 4


1 cup 1/2-inch cubes baking potato
1/4 cup chopped onion (about
1 small)
1 cup water
1 (10-ounce) package frozen chopped
2 tablespoons margarine
3 tablespoons all-purpose flour
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
3 cups low-fat milk
1 tablespoon Worcestershire sauce
1 pound red snapper or other lean
fish fillets, cut into 1-inch


Heat potato, onion, water and frozen spinach to boiling in Dutch oven; reduce heat. Cover and simmer 5 minutes; break up spinach. Cover and simmer about 5 minutes longer or until potato is crisp-tender; drain and reserve. Heat margarine in Dutch oven over medium heat. Stir in flour, pepper and nutmeg; remove from heat. Stir in milk and Worcestershire sauce. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in fish and vegetables. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until fish flakes easily with fork. 4 servings

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