Crab Chowder Pasta Bake

Name: Crab Chowder Pasta Bake
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 4 serving(s)
Ingredients: 300 g dried macaroni; 100 g smoked pancetta, roughly chopped; 40 g butter; 1 onion, thinly sliced; 500 mL semi-skimmed milk; 100 mL dry white wine; 200 mL fish stock; 1 tbsp. fish sauce; 40 g plain flour; 300 g sweetcorn, tinned or frozen; 125 g mature Cheddar, grated; Large handful parsley, leaves picked and roughly chopped; 2 x 145g tins crab meat, drained

Tinned crab is great here, but you could splash out and use fresh white crab meat if available, or use a mixture of white and brown crab meat for a more intense seafood taste. If you want to make this alcohol-free, simply replace the wine with an equal amount of extra fish stock.

By The GH Kitchen TeamPublished: 19 July 2021

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We've combined the flavours of a delicious crab chowder and popped them in an indulgent cheesy pasta bake!

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Yields:

4 serving(s)

Prep Time:

20 mins

Cook Time:

1 hr 5 mins

Total Time:

1 hr 25 mins

Cal/Serv:

783

Ingredients

300 g dried macaroni
100 g smoked pancetta, roughly chopped
40 g butter
1 onion, thinly sliced
500 ml semi-skimmed milk
100 ml dry white wine
200 ml fish stock
1 Tbsp. fish sauce
40 g plain flour
300 g sweetcorn, tinned or frozen
125 g mature Cheddar, grated
Large handful parsley, leaves picked and roughly chopped
2 x 145g tins crab meat, drained

Directions

1. Step 1Preheat oven to 190°C (170°C fan) mark 5. Cook macaroni in a large pan of boiling salted water, according to pack instructions, until just al dente. Drain well and set aside.
2. Step 2Meanwhile, fry pancetta in a small frying pan over medium heat, until crisp. Drain on a plate lined with kitchen paper.
3. Step 3Melt butter in a large pan over medium-low heat. Add onion and cook until softened, about 10min.
4. Step 4Combine milk, wine, stock and fish sauce in a large jug. Add flour to the onion pan and cook, stirring, for 2min. Remove from heat and gradually whisk in milk mixture, beating out any lumps. Return to heat and bubble until thickened, stirring continuously.
5. Step 5Stir in 1/2 the sweetcorn; cook for 1min. Remove pan from heat, stir in 50g cheese and whizz until smooth with a stick blender. Add parsley, crab, pancetta, pasta, remaining sweetcorn and some seasoning, mix well. Spoon into 2 litre ovenproof dish and sprinkle over remaining 75g Cheddar.
6. Step 6Cook in oven for 40min, until golden. Serve with a green salad, if you like.

Per serving:

Calories: 783
Protein: 783
Total fat: 32g
Saturates: 17g
Carbs: 74g
Total sugars: 15g
Fibre: 7g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time

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