Spinach and Fish Chowder

A quick and delicious supper served with Sourdough bread and green salad.

1 cup frozen mashed potatoes (or use left-over baked or mashed potatoes)
1 package (10 ounces) frozen chopped spinach
1/3 cup chopped onion (about 1 small)
1 cup water
2 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
3 cups Longmont Dairy low-fat milk
1 tablespoon Worcestershire sauce
1 pound lean fish fillets like Red Snapper, cut into small pieces

Heat potatoes, onions, water, 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 potatoes are thawed. Drain and reserve vegetables.

Heat butter or margarine in Dutch oven over medium heat. Stir in flour, 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.

Makes 4 servings