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Crab and Corn Chowda-Mac Recipe

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This recipe for Crab and Corn Chowda-Mac, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy and Sarah Hollister
Added: Friday, October 10, 2008


1 box lg. shell pasta
1 T. vegetable oil, 1 turn of the pan
3 slices bacon, chopped
1 med. onion, chopped
2 ribs celery, chopped, with greens
1/2 sm. red bell pepper, chopped
2 T. flour
1 c. chicken stock
1 c. milk
2 c. shredded sharp white Cheddar cheese
6 oz. tub lump fresh crabmeat, flaked
1 c. frozen corn kernels
1 T. fresh thyme leaves, chopped
couple pinches cayenne pepper
3 T. chopped or snipped fresh chives

Boil salted water; cook pasta al dente. Heat large, deep skillet over medium-high heat. Add oil to pan with bacon; cook 3 minutes. Add onions and celery; cook 3 minutes. Add bell pepper; cook 1-2 minutes. Add flour; cook 1-2 minutes. Whisk in stock, then milk. When milk bubbles, add crab and corn to heat through, 1 minute. Stir in cheese, thyme and pepper. Melt cheese into sauce. Drain pasta and toss with cheese, crab and corn sauce. Adjust seasoning. Garnish with chives.




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