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Fish And Spinach Chowder

fish, soups & stews

1 cup water
1/4 cup chopped onion (about 1 small)
1 medium potato; cut into 1/2-inch
1 package frozen chopped; (10 ounces)
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

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.

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Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00

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