Crab and Corn Chowda-Mac

By dette

Though I haven't lived on Cape Code since I was eight, this dish proves I'm not just a REd Sox fan but a true New England Patriot. With Chowda dn Mac n Cheese in one dinner, you can get to Massachusetts in 30 minutes or less, even if you live in Michigan.

Ingredients

• Salt
• 1 box large shell pasta
• 1 tbls EVOO
• 3 bacon slices, chopped
• 1 medium onion, copped
• 2 celery ribs with greens chopped
• 1/2 small red bell pepper, cored, seeded and chopped
• 2 tbls all-purpse flour
• 1 c. chicken stock
• 1 c. milk
• 1- 6 oz. tub fresh lump crab meat, flaked
• 1 c. frozen corn kernels
• 2 c. shredded sharp white cheddar cheese
• 2 tblsp fresh thyme, chopped
• A couple of pinches cayenne pepper
• 3 tblsp chopped or snipped fresh chives, for garnish

Preparation

Step 1

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 gacon, Cook the bacon for 3 minutes. Add teh onions and celery and cook for 3 minutes more. Add the bell peppers and cook for another mintue or two. Add the flour and cook for 1-2 nminutes. Whisk in the stock, then the milk. Whent he mik bublles add te 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.