Categories: Main Dish, Rachael Ray, Seafood, Stew
Ingredients
- 1 lb medium pasta shell
- salt
- 1 tablespoon vegetable oil, 1 turn of the pan
- 3 slices bacon, chopped
- 1 medium onion, chopped
- 2 celery ribs, 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 cheese
- 1 (6 ounce) container fresh lump crabmeat, flaked
- 1 cup frozen corn kernels
- 1 tablespoon fresh thyme leave, chopped
- 2 pinches cayenne pepper
- 3 tablespoons 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.
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Add bell pepper and cook another minute or two.
-
Add flour and cook 1 to 2 minutes.
-
Whisk in stock, then milk.
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8 When milk bubbles, add crab and corn to heat through, another minute.
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Stir in cheese, thyme and cayenne pepper.
-
Melt cheese into sauce.
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Drain pasta and toss with cheese, crab and corn sauce.
-
Adjust seasoning.
-
Ladle in bowls and garnish with chives.