Fish And Spinach Chowder
1 cup water
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. 4 SERVINGS ABOUT 1-1/2 CUPS EACH.
Contributor: Betty Crocker's Low-Fat
Yield: 4 servings
Preparation Time: 0:00
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