Sweet Potato Crab Chowder

4 ounces Sasso ham or thick cut bacon, chopped

4 ounces andouille, or other sausage chopped

1/2 cup chopped red bell pepper

1/3 cup chopped shallots or onions

1/4 cup chopped celery

1 tablespoon minced jalapeno, seeded (optional)

1 15-ounce can cream-style white or sweet corn, 2 cups fresh if available

2 15-ounce cans chicken broth, low sodium if desired

1/2 teaspoon creole seasoning or pumpkin pie seasoning

1/2 teaspoon fresh cracked black pepper

2 cups, cooked and chopped sweet potatoes (canned potatoes can be used)

1 cup whole milk

8 ounces cooked lump crabmeat

2 tablespoons chopped Italian parsley

Cook the Sasso in a large stockpot over medium heat until it begins to crisp. Remove sasso Add the andouille to the sasso drippings. Saute for about 3 minutes or until the andouille is crispy.

Remove 2 tablespoons of the andouille and set aside for garnish. Add the sasso along with the red bell pepper, shallots, celery, and jalapeno. Sauté for about 5 minutes or until fragrant and vegetables are tender.

Add the cream corn, chicken broth, Creole seasoning, and black pepper. Simmer uncovered for 10 minutes. Next add in the sweet potatoes, stir well and let simmer 5 minutes, then add the milk and all but 2 tablespoons of the crabmeat, let simmer another 5 minutes or until mixture is heated through.Stir in 1 tablespoon of parsley. Adjust seasoning if necessary.

In a small bowl toss the remaining parsley, crab, and andouille together and use as garnish.

Ladle into bread bowl, individuals bowls, or even a soup tureen. Garnish with the reserved andouille/crab mixture. I allow me and any guests to use hot sauce as desired.