Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught

  12 oz, cut into 2-inch pieces 9.99
• Yukon Gold Potatoes

  12 oz, cut into 1/2-inch cubes 1.49
• Organic Leeks-Order by the Bunch

  1 medium leek, white and light green parts thinly sliced and well rinsed 5.49
• Kroger® Whole Baby Bella Mushrooms

  4 oz, sliced 3.69
• Organic Kale

  3 packed cups, stems removed, leaves chopped 2.99
• Simple Truth Organic® Thyme

  2 sprigs 2.79
• Kroger® Whole Garlic Bulbs

  2 cloves, minced 2.49
• FREE RANGE CHICKEN BROTH LOW SODIUM - SIMPLE TRUTH ORGANIC

  2 cups 3.29
• Fresh Organic Lemon - Each

  1/2 lemon, zested and juiced 2.00
• Olive oil

  1 tablespoon
• Milk or half-and-half

  3/4 cup
• Butter

  1 tablespoon
• All-purpose flour

  1 tablespoon
• Salt and black pepper

  to taste

Instructions

1. Prep everything first: cut 12 oz rockfish into 2-inch pieces, cube 12 oz Yukon gold potatoes into 1/2-inch pieces, thinly slice and rinse 1 leek, slice 4 oz mushrooms, chop 3 packed cups kale, mince 2 garlic cloves, and zest and juice 1/2 lemon.
2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium pot over medium heat. Add the sliced leek, sliced mushrooms, and a pinch of salt. Cook 6–7 minutes until softened and lightly golden.
3. Stir in the minced garlic and 1 tablespoon flour. Cook for 1 minute, stirring constantly, so the flour loses its raw taste.
4. Slowly stir in 2 cups low-sodium chicken broth, scraping up any browned bits. Add the cubed potatoes, 2 thyme sprigs, and black pepper. Bring to a simmer, cover partially, and cook 12–15 minutes until the potatoes are just tender.
5. Stir in 3/4 cup milk or half-and-half and the chopped kale. Simmer gently for 3–4 minutes until the kale softens; do not boil hard.
6. Season the rockfish pieces lightly with salt, then nestle them into the chowder. Cover and cook at a gentle simmer for 5–7 minutes, until the fish is opaque and flakes easily.
7. Remove the thyme sprigs. Stir in the lemon zest and a squeeze of lemon juice, then taste and adjust salt, pepper, and lemon.
8. Ladle the chowder into warm bowls, placing the rockfish pieces on top so they stay intact. Finish with extra black pepper and a small drizzle of olive oil if desired.