A hearty and creamy seafood chowder is just the ticket for a cold mid-winter meal. Serve this soup with oyster crackers.

INGREDIENTS | SERVES 6–8

• 6 ounces small shells or bowtie pasta
• 3 ounces crab meat
• 6 tablespoons butter
• ½ pound sliced fresh mushrooms
• 2 (1-ounce) packages Newburg sauce
• 3 cups milk
• 1½ cups water
• ¼ cup dry white wine
• ¼ cup sliced green onions

1. Cook the pasta according to the package directions.

2. Sort the crab meat to remove any shell pieces.

3. Melt the butter in a 3-quart sauce pan. Add the mushrooms and sauté for 3 minutes.

4. Add the Newburg sauce and stir well.

5. Add the milk, water, and wine and stir well until the mixture comes to a boil. Reduce heat and simmer 5–8 minutes, stirring constantly.

6. Add the green onions, pasta, and crab. Stir to combine and heat another 5–10 minutes.