tablespoons tablespoons all-purpose flour all-purpose flour

1.

cup cup chicken stock chicken stock

1.

cup cup milk milk

1.

6-ounce tub 6-ounce tub fresh lump crab meat fresh lump crab meat, flaked

1.

cup cup frozen corn kernels frozen corn kernels

2.

cups shredded sharp white cups shredded sharp white Cheddar cheese Cheddar cheese

2.

tablespoons fresh tablespoons fresh thyme thyme, chopped

A couple of pinches cayenne pepper cayenne pepper

3.

tablespoons chopped or snipped fresh tablespoons chopped or snipped fresh chives chives, for garnish

Bring a large pot of water to a boil for the pasta and salt it. Cook the pasta to al dente.

While the pasta cooks, heat a large, deep skillet over medium to medium-high heat. Add the EVOO and the bacon. Cook the bacon for 3 minutes. Add the onions and celery and cook for 3 minutes more. Add the bell peppers and cook for another minute or two. Add the flour and cook for 1 to 2 minutes. Whisk in the stock, then the milk. When the milk bubbles, add the crab and corn to heat through, another minute. Stir in the cheese, thyme, and cayenne pepper and heat until the cheese melts into the sauce. Drain the pasta and toss with the cheese, crab, and corn sauce. Adjust the seasonings. Ladle into bowls and garnish with the chives.

EXPRESS LANE SHOPPING LIST.

- [image]1 small red bell pepper bell pepper - [image]1 6-ounce tub fresh lump crab meat fresh lump crab meat - [image]8 ounces sharp white Cheddar cheese Cheddar cheese - [image]Fresh thyme thyme, 4 to 5 sprigs - [image]1 bunch fresh chives chives And make sure you have the following On Hand: - Salt - Large shell pasta - EVOO - Bacon - Onion - Celery - Flour - Chicken stock - Milk - Frozen corn kernels - Cayenne pepper

Fabulous Baked Fish and Asparagus Spears This is one of my mom's recipes so it's better than good ... it's the best.

4 SERVINGS.

2.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil) (extra-virgin olive oil)

1.

teaspoon teaspoon fennel seeds fennel seeds, palmful

4.

garlic cloves garlic cloves, chopped

1.

shallot shallot, sliced

2.

pounds pounds haddock fillets haddock fillets

Salt and and black pepper black pepper

2.

tablespoons tablespoons capers capers, drained

1.

14-ounce can 14-ounce can diced tomatoes diced tomatoes

2.

tablespoons tablespoons balsamic vinegar balsamic vinegar (eyeball it) (eyeball it) .

cup fresh cup fresh basil basil, 10 leaves, torn or shredded .

cup cup clam juice clam juice

Crusty bread, for mopping

1.

pound thin pound thin asparagus asparagus, tough ends trimmed