Sweet Potato and Duck Chowder (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil |
1/4 cup diced tasso |
1/4 cup minced shallots |
1 tablespoon chopped garlic |
2 cups peeled 1/2-inch 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 |
salt and black pepper |
Directions:
1. 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.
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