Best Crab And Corn Chowda Mac Recipes

Crab and Corn Chowda-Mac image

Provided by Rachael Ray : Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 16

1 box large shell pasta
Salt
1 tablespoon vegetable oil, 1 turn of the pan
3 slices bacon, chopped
1 medium onion, chopped
2 ribs celery, 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 white Cheddar
1 (6-ounce) tub lump fresh crabmeat, flaked
1 cup frozen corn kernels
1 tablespoon fresh thyme leaves, chopped
Couple pinches cayenne pepper
3 tablespoons chopped or snipped fresh chives

Steps:

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.

Crab and Corn Chowda-Mac image

Yield 4 servings

Number Of Ingredients 16

Salt
1 box large shell pasta
1 tablespoon EVOO (extra-virgin olive oil), once around the pan
3 bacon slices, chopped
1 medium onion, chopped
2 celery ribs with greens, chopped
1/2 small red bell pepper, cored, seeded, and chopped
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup milk
1 6-ounce tub fresh lump crab meat, flaked
1 cup frozen corn kernels
2 cups shredded sharp white Cheddar cheese
2 tablespoons fresh thyme, chopped
A couple of pinches cayenne pepper
3 tablespoons chopped or snipped fresh chives, for garnish

Steps:

Bring a large pot of water to a boil for the pasta and salt it. Cook the pasta to al dente.
While the pasta cooks, heat a large, deep skillet over medium to medium-high heat. Add the EVOO and the bacon. Cook the bacon for 3 minutes. Add the onions and celery and cook for 3 minutes more. Add the bell peppers and cook for another minute or two. Add the flour and cook for 1 to 2 minutes. Whisk in the stock, then the milk. When the milk bubbles, add the crab and corn to heat through, another minute. Stir in the cheese, thyme, and cayenne pepper and heat until the cheese melts into the sauce. Drain the pasta and toss with the cheese, crab, and corn sauce. Adjust the seasonings. Ladle into bowls and garnish with the chives.