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Cheddar Fish Chowder

2 cans cheddar soup
4 cans milk
2 lbs. frozen Fillets (Sole or Flounder)
2 packages frozen spinach, thawed and drained
4 Tbsp. Worcestershire sauce
1/4 lb. of cheddar cheese, grated


Combine all ingredients, bring to a boil. Simmer for 10 minutes. NOTE: Mexican Velveeta may be substituted for the cheddar. Adjust amount of cheese to your taste.



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