Sweet potato and duck chowder

Yield: 4 servings

Measure Ingredient
2 tablespoons Olive oil
¼ cup Diced tasso
¼ cup Minced shallots
1 tablespoon Chopped garlic
2 cups Peeled; 1/2\"-diced sweet potatoes
1 cup Chicken stock
1 cup Heavy cream
2 cups Whole milk
2 tablespoons Flour
1 cup Cooked diced duck meat
3 tablespoons Chopped chives
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste

Heat the oil in a soup pot, add the tasso and render about 1 minute. Add the shallots and continue sauteing for 2 minutes. Add the garlic, sweet potatoes and chicken stock. Bring to a boil. Cover and cook for about 15 minutes or until the potatoes are tender. Add the cream, milk, flour, to the soup until it reaches whisking consistency. Cook until the soup begins to thicken. Add the cooked duck meat and chives. Season to taste. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2256 broadcast 10-07-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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