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Ingredients

• 1 tablespoon extra-virgin olive oil
• 3 to 4 slices speck or bacon, chopped or thinly sliced
• 2 handfuls baby potatoes, chopped (5 or 6)
• 3 to 4 small ribs celery, chopped
• 1 onion, finely chopped
• 2 large cloves garlic, chopped or thinly sliced
• 1 mild Fresno chile pepper, finely chopped
• 2 tablespoons chopped fresh thyme
• 1 tablespoon crab-boil seasoning, a palmful (recommended: Old Bay)
• 3 cups chicken stock
• 3 cups whole milk
• 4 tablespoons butter
• 3 rounded tablespoons flour
• 1 rounded tablespoon Dijon mustard
• 3 to 4 ears corn on cob, scraped or 2 cups frozen organic kernels, defrosted
• 1 sheet frozen puff pastry dough, thawed
• 1 (6- to 8-ounce) tub fresh lump crabmeat
• A few drops hot sauce

Description

Food Network Invites You To Try This Corn And Crab Chowder Pot Pies Recipe From Rachael Ray.

Food Network