Sweet Potato Crab Chowder

Course : Chowders
Serves: 4
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2 tablespoons Olive oil
1/4 cup Chopped tasso - (about 2 oz)
1/4 cup Chopped shallots
2 cloves Garlic minced
2 cups Peeled -- 1/2 inch diced sweet potatoes
1 cup Light broth or water
1 cup Heavy cream
2 cups Milk
2 tablespoons Flour
1 pound Crabmeat
3 tablespoons Chopped chives
1/4 teaspoon Salt -- to taste
1/4 teaspoon Freshly-ground black pepper -- to taste

Preparation / Directions:

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.


Nutritional Information:

461 Calories (kcal); 34g Total Fat; (66% calories from fat); 26g Protein; 12g Carbohydrate; 187mg Cholesterol; 416mg Sodium

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