"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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