A Sweet Potato-Crab Chowder
- 2 tb Olive oil
- 1/4 c Chopped tasso -; (abt 2 oz)
- 1/4 c Chopped shallots
- 2 Garlic cloves; minced
- 2 c Peeled; 1/2" diced sweet
- -potatoes
- 1 c Light broth or water
- 1 c Heavy cream
- 2 c Milk
- 2 tb Flour
- 1 lb Crabmeat
- 3 tb Chopped chives
- Salt; to taste
- Freshly-ground black pepper;
- -to taste
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.
This recipe yields 4 entree portions, or 6 to 8 side portions.
Recipe 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
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-08-1996
Recipe by: Emeril Lagasse
Posted to MM-Recipes Digest by Alan Hewitt on Nov
12, 1998
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.
This recipe yields 4 entree portions, or 6 to 8 side portions.
Recipe 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
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-08-1996
Recipe by: Emeril Lagasse
Posted to MM-Recipes Digest by Alan Hewitt
12, 1998
