Fish and Spinach Chowder

• 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)

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.

water, onion, potato, spinach, margarine, allpurpose, salt, pepper, ground nutmeg, milk, worcestershire sauce, red snapper

Taken from www.food.com/recipe/fish-and-spinach-chowder-20062 (may not work)