Crab and Corn Chowda-Mac

From Rachael Ray. Kids absolutely loved this; cleaned their plates and had seconds.
I left out the red pepper because it doesn't agree with me, but if you can have it, I'd put it in. We can't find our cayenne pepper in our boxes of spices we haven't unpacked yet, so I had to leave that out. I also forgot the chives--I had dried ones sitting next to the stove, and completely forgot to garnish with them, but it was good either way. Jon wanted a little more salt, but I thought it was fine.

* 1 box large shell pasta
* Salt
* 1 tablespoon vegetable oil, 1 turn of the pan
* 3 slices bacon, chopped
* 1 medium onion, chopped
* 2 ribs celery, 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
* 1 (6-ounce) tub lump fresh crabmeat, flaked
* 1 cup frozen corn kernels
* 1 tablespoon fresh thyme leaves, chopped
* Couple pinches cayenne pepper
* 3 tablespoons chopped or snipped 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. Add bell pepper and cook another minute or two. Add flour and cook 1 to 2 minutes. Whisk in stock, then milk. When milk bubbles, add crab and corn to heat through, another minute. Stir in cheese, thyme and cayenne pepper. Melt cheese into sauce. Drain pasta and toss with cheese, crab and corn sauce. Adjust seasoning. Ladle in bowls and garnish with chives.