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Low Fat Fish And Spinach Chowder Recipe
Ingredients
1 cup water
1/4 cup chopped onion (about 1 small)
1 medium potato, cut into 1/2-inch
cubes
1 package frozen chopped (10 ounces)
spinach
2 tablespoons margarine
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
3 cups skim milk
1 tablespoon Worcestershire sauce
1 pound red snapper or other lean
fish fillets, cut into 1-inch
pieces
Method
Heat water, onion, potato 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.
Reserve vegetables.
Heat margarine in Dutch oven over medium heat.
Stir in flour, salt, 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.
Serve with freshly ground pepper and lemon wedges if desired.
SERVINGS ABOUT 1-1/2 CUPS EACH.
