A rich, creamy unusal combination that is absolutely delicious - an adaption of an Emeril recipe.  Makes 24 servings.

Ingredients:

8 tablespoons olive oil                                        
    1 cup chopped  tasso  (recipe follows)                         
    1 cup chopped  shallots                                        
    8 cloves fresh garlic  - minced                                
    8 cups peeled sweet potatoes  - 1/2 inch dice                  
    4 cups shrimp stock or water                                   
    4 cups heavy cream                                             
    8 cups milk                                                    
    8 tablespoons flour                                            
    2 pounds crabmeat                                              
    8 tablespoons chopped chives                                   
    Salt and pepper to taste                                       

Directions:

1.  TASSO RECIPE  Mix all the following ingredients together:
          1 T. paprika
          1 t. salt
          1 t. black pepper
          1 t. granulated onions
          1 t. cayenne pepper
          1 t. garlic powder
          1 t. onion powder
          4 oz. pork - diced fine

2.  In a large pot over medium heat, heat the oil. 

3.  Add the tasso and cook, stirring for 1 min.

4.  Add the shallots and cook for 3 minutes.

5.  Add the garlic, sweet potatoes, and broth or water and bring to a boil.

6.  Cover and cook for 15 minutes or until the potatoes are tender. 

7.  In a medium bowl, whisk together the cream, milk, and flour.

8.  Add this mixture to the soup and cook until the it begins to thicken.

9.  Add the crabmeat and the chives, add salt and pepper to taste.