Cooking with Roberta

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Friday, October 29, 2010

Greek Chowder


1 1/2 lbs. lamb chops cut into bite size pieces
2 lbs. ground lamb
32 oz. sour cream
1/3 cup olive oil
2 oz. butter
1 cup fresh chopped Greek oregano
1/2 cup fresh chopped garlic
4 lbs. leeks washed well and cut into about 1/2 in. pieces
3 eggs
1 1/2 lbs. potatoes cut into med./small bite size pieces
3.5 oz. diced goat cheese
6.5 oz. jar sun dried tomato pesto with pine nuts
2 English muffins
2 Tbsp. chicken bouillon
26 oz. can of cream of chicken soup
4 oz. Greek black olives optional edible garnish
4 oz. sundried tomatoes chopped optional edible garnish
8 mint leaves optional edible garnish
4 oz. feta or goat cheese in small piece for edible garnish

1. Wash potatoes and leeks WELL. And cut them into bite size pieces and discard of roots and outer peel.

2. Cut lamb chops into bite size pieces. Cook with garlic and 1/3 chopped fresh oregano in the olive oil and butter on high heat for 5 to 14 minutes stirring frequently.

3. In two medium pots add two cups of water to each and put cut leeks and bouillon in one pot and potatoes in the other. Cook covered on high heat boiling for 8 to 14 minutes until almost tender.

4. While vegetables are cooking, in a med. bowl mix ground lamb, 2/3 cup chopped fresh oregano, sun dried tomato pesto, eggs, goat cheese and English muffins broken into small pieces.

5. Lamb chop pieces when done cooking need to be put in the final cooking 3 quart pot leaving the oilive oil in pan to cook ground lamb.

6. Cook ground lamb mixture on high heat stirring often for 8 to 18 minutes.

7. While ground lamb is cooking add the ingredients sour cream, cream of chicken soup, cooked potatoes and leeks) in final three qt. cooking pot and mix gently with lamb chop pieces.

8. Add ground lamb to final 3 qt. chowder pot and stir gently on medium heat until hot without boiling. And serve with garnish edible toppings as desired including black olives, chopped sun dried tomatoes, mint leaves and cheese (feta of goat).