Crab and Corn Chowda-Mac Recipe

Name: Crab and Corn Chowda-Mac
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Bring a large pot of water to a boil for the pasta and salt it.
2
Cook the pasta to al dente.
3
While the pasta cooks, heat a large, deep skillet over medium to medium-high heat.
4
Add the EVOO and the bacon.
5
Cook the bacon for 3 minutes.
6
Add the onions and celery and cook for 3 minutes more.
7
Add the bell peppers and cook for another minute or two.
8
Add the flour and cook for 1 to 2 minutes.
9
Whisk in the stock, then the milk.
10
When the milk bubbles, add the crab and corn to heat through, another minute.
11
Stir in the cheese, thyme, and cayenne pepper and heat until the cheese melts into the sauce.
12
Drain the pasta and toss with the cheese, crab, and corn sauce.
13
Adjust the seasonings.
14
Ladle into bowls and garnish with the chives.

967

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Salt, 1 box large shell pasta, 1 tablespoon EVOO (extra-virgin olive oil), once around the pan, 3 bacon slices, chopped, and more.

Yes, Crab and Corn Chowda-Mac falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crab and Corn Chowda-Mac

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions