Fish and Spinach Chowder

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1  cup water
• 1⁄4 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
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 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.