Crab and Corn Chowda-Mac Recipe Courtesy Rachael Ray
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 453.59 g medium pasta shell
- salt
- 14.79 ml vegetable oil, 1 turn of the pan
- 3 slice bacon, chopped
- 1 medium onion, chopped
- 2 celery ribs, chopped, with greens
- 1 small red bell pepper, chopped
- 29.58 ml all-purpose flour
- 236.59 ml chicken stock
- 236.59 ml milk
- 473.18 ml shredded sharp white cheddar cheese
- 170.09 g container fresh lump crabmeat, flaked
- 236.59 ml frozen corn kernels
- 14.79 ml fresh thyme leave, chopped
- 0.5 ml cayenne pepper
- 44.37 ml chopped fresh chives
directions
- Bring pasta water to boil and salt it. Cook pasta to al dente.
- While pasta cooks, heat a large, deep skillet over medium to medium-high heat.
- Add extra-virgin olive oil to pan with the bacon; cook bacon 3 minutes.
- Add onions and celery and cook 3 minutes more.
- Add bell pepper and cook another minute or two.
- Add flour and cook 1 to 2 minutes.
- Whisk in stock, then milk.
- When milk bubbles, add crab and corn to heat through, another minute.
- Stir in cheese, thyme and cayenne pepper.
- Melt cheese into sauce.
- Drain pasta and toss with cheese, crab and corn sauce.
- Adjust seasoning.
- Ladle in bowls and garnish with chives.
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