2 pieces bacon, cut into 1-inch pieces
4 ounces andouille, ground or chopped (approximately two 4-inch links of andouille)
1/2 cup chopped red bell pepper
1/3 cup chopped shallots
1/4 cup chopped celery
1 tablespoon minced jalapeño, seeded
1 15-ounce can cream-style sweet corn
2 15-ounce cans low-sodium chicken broth
1/2 teaspoon Creole seasoning
1/2 teaspoon fresh cracked black pepper
2 cups, drained and diced Princella cut sweet potatoes in light syrup
1 cup whole milk
8 ounces cooked Louisiana lump crabmeat
2 tablespoons chopped Italian parsley, in all
Cook the bacon in a large stockpot over medium heat until it begins to crisp. Remove bacon. Add the andouille to the bacon drippings. Sauté for about 3 minutes or until the andouille is crispy.
Remove 2 tablespoons of the andouille and set aside for garnish. Add the bacon along with the red bell pepper, shallots, celery, and jalapeño. 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 to incorporate 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 a soup tureen. Garnish with the reserved andouille/crab mixture. Allow guests to use hot sauce as desired.
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