Crab Chowder

2 tablespoons olive oil
1/4 cup chopped tasso - (about 2 oz)
1/4 cup chopped shallots
2 garlic cloves, minced
2 cups peeled, 1/2" 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
salt
freshly-ground black pepper

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.