Fish and Spinach Chowder Recipe

Name: Fish and Spinach Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup water; ¼ 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; ½ teaspoon salt; ¼ teaspoon pepper; ¼ 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)

Servings: persons

1 cup water
¼ 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
½ teaspoon salt
¼ teaspoon pepper
¼ 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)

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.

135

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup water, ¼ cup chopped onion (, about 1 small), 1 medium potato, cut into 1/2-inch cubes, 1 (10 ounce) package frozen chopped spinach, and more.

Yes, Fish and Spinach Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish and Spinach Chowder

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