Fish and Spinach Chowder
Ingredients
- 1 cup water ⓘ
- 14 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 ⓘ
- 12 teaspoon salt ⓘ
- 14 teaspoon pepper ⓘ
- 14 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) ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
726
kcal
36% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).