A Sweet Potato-Crab Chowder

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1/4 cup	36g / 1.3oz	Chopped tasso - (abt 2 oz)
1/4 cup	36g / 1.3oz	Chopped shallots
2		Garlic cloves - minced
2 cups	292g / 10oz	Peeled, 1/2" diced sweet potatoes
1 cup	237ml	Light broth or water
1 cup	237ml	Heavy cream
2 cups	474ml	Milk
2 tablespoons	30ml	Flour
1 lb	454g / 16oz	Crabmeat
3 tablespoons	45ml	Chopped chives
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a large soup pot over medium heat, heat the oil. Add the tasso and cook, stirring for 1 minute. Add the shallots and cook for 3 minutes. Add the garlic, sweet potatoes, and water and bring to a boil. Cover and cook for 15 minutes or until the potatoes are tender.

In a medium bowl, whisk together the cream, milk, and flour. Add to the soup and cook until the mixture begins to thicken. Add the crabmeat and the chives. Season with the salt and pepper to taste.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2186 broadcast 08-29-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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