Crab And Corn Chowda-mac Recipe Courtesy Rachael Ray

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 lb medium pasta shell
• salt
• 1 tablespoon vegetable oil, 1 turn of the pan
• 3 slices bacon, chopped
• 1 medium onion, chopped
• 2 celery ribs, chopped, with greens
• 1/2 small red bell pepper, chopped
• 2 tablespoons all-purpose flour
• 1 cup chicken stock
• 1 cup milk
• 2 cups shredded sharp cheddar cheese
• 1 (6 ounce) container fresh lump crabmeat, flaked
• 1 cup frozen corn kernels
• 1 tablespoon fresh thyme leave, chopped
• 2 pinches cayenne pepper
• 3 tablespoons chopped fresh chives

Recipe

• 1 bring pasta water to boil and salt it. cook pasta to al dente.
• 2 while pasta cooks, heat a large, deep skillet over medium to medium-high heat.
• 3 add extra-virgin olive oil to pan with the bacon; cook bacon 3 minutes.
• 4 add onions and celery and cook 3 minutes more.
• 5 add bell pepper and cook another minute or two.
• 6 add flour and cook 1 to 2 minutes.
• 7 whisk in stock, then milk.
• 8 when milk bubbles, add crab and corn to heat through, another minute.
• 9 stir in cheese, thyme and cayenne pepper.
• 10 melt cheese into sauce.
• 11 drain pasta and toss with cheese, crab and corn sauce.
• 12 adjust seasoning.
• 13 ladle in bowls and garnish with chives.