• salt
• 1-pound box of medium shell pasta
• 1 tbsp. extra-virgin olive oil
• 3 slices of bacon, chopped
• 1 medium onion, chopped
• 2 celery ribs with greens, chopped
• 1/2 small red bell pepper, cored, seeded, and chopped
• 2 tbsp. all-purpose flour
• 1 cup chicken stock
• 1 cup milk
• 1 6-ounce tub fresh lump crab meat, flaked
• 1 cup of corn (recipe calls for frozen, I used canned)
• 2 cups shredded cheddar cheese (recipe calls for sharp white cheddar)
• 2 tbsp. fresh thyme, chopped
• a couple pinches of cayenne pepper

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 skillet over medium heat.  Add the EVOO and bacon.  Cook the bacon for 3 minutes.  Add the onion and celery and cook for 3 minutes more.  Add the red bell pepper and cook another minute or two.  Add the flour and stir well.  Whisk in the chicken stock, then the milk.  Heat until bubbling, then add the crab and corn.  Heat through.  Stir in the cheese, thyme, and cayenne pepper and heat until the cheese is melted.  Drain the pasta and return it to the large pot.  Pour the cheese, crab, and corn sauce over the pasta and stir well to coat the pasta.  Garnish with chopped chives when serving if you desire.