This Fish and Spinach Chowder is a hearty, comforting meal that brings the warmth of home cooking to your table. The dish features tender cubes of red snapper or other lean white fish simmered with soft potatoes and vibrant frozen spinach. The base is a rich, creamy sauce made from skim milk, margarine, and a hint of nutmeg, offering a velvety texture without being overly heavy. Its perfect for chilly evenings or when you need a nutritious yet satisfying dinner. The combination of savory Worcestershire sauce and fresh lemon brightens the flavors, making it a delightful choice for weeknight suppers. Easy to prepare with pantry staples, this chowder is a reliable favorite that delivers big flavor with minimal effort.
Fish And Spinach Chowder
Description
This Fish and Spinach Chowder is a hearty, comforting meal that brings the warmth of home cooking to your table. The dish features tender cubes of red snapper or other lean white fish simmered with soft potatoes and vibrant frozen spinach. The base is a rich, creamy sauce made from skim milk, margarine, and a hint of nutmeg, offering a velvety texture without being overly heavy. Its perfect for chilly evenings or when you need a nutritious yet satisfying dinner. The combination of savory Worcestershire sauce and fresh lemon brightens the flavors, making it a delightful choice for weeknight suppers. Easy to prepare with pantry staples, this chowder is a reliable favorite that delivers big flavor with minimal effort.Ingredients
Directions
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In a large Dutch oven, combine water, chopped onion, cubed potato, and frozen spinach.
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Bring the mixture to a boil over medium-high heat.
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Reduce heat to low, cover, and simmer for 5 minutes.
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Break up the spinach with a spoon and continue simmering covered for 5 minutes longer, until potatoes are crisp-tender.
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Drain the vegetables, reserving them in a bowl.
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Return the Dutch oven to medium heat and melt the margarine.
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Stir in flour, salt, pepper, and nutmeg, cooking for about 1 minute to form a roux.
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Gradually stir in milk and Worcestershire sauce until smooth.
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Heat to boiling, stirring constantly, then boil for 1 minute to thicken the sauce.
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Stir in the cooked vegetables and fish pieces.
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Heat to boiling again, then reduce heat to low.
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Cover and simmer for about 10 minutes, stirring occasionally, until fish flakes easily with a fork.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 497.7kcal
- % Daily Value *
- Total Fat 18.1g28%
- Saturated Fat 6.7g34%
- Cholesterol 98.8mg33%
- Sodium 5673.0mg237%
- Total Carbohydrate 29.5g10%
- Dietary Fiber 2.1g9%
- Sugars 11.7g
- Protein 47.6g96%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve with freshly ground pepper and lemon wedges if desired.
Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently on the stove to prevent curdling of the milk.
Substitutions: You can use butter instead of margarine for a richer flavor. Any firm white fish like cod or haddock works well. Fresh spinach can be substituted for frozen, but reduce cooking time for the vegetables.
Tip: Do not boil the chowder vigorously after adding the milk, as this can cause the proteins to separate and curdle.
