Corn and Crab Chowder

• 32 ounces water
• 32 ounces half-and-half cream
• 2 ounces crab base (or Seafood Base)
• 4 (8 1/2 ounce) cans creamed corn
• 6 (15 ounce) cans corn chowder (Snow's)
• 2 ounces liquid smoke
• 2 ounces outter bridges sherry pepper sauce
• 2 ounces mt gay rum
• 2 lbs lump crab

1. Scald Water and Cream then add Base.
2. Add Creamed Corn and Chowder.
3. Heat to about 180.
4. Add other ingredients.
5. Serve!
6. Or, don't add lump crab, allow to cool then the next day toss in crab and re-heat.

water, cream, crab base, corn, corn chowder, liquid smoke, sherry pepper, rum, lump crab

Taken from www.food.com/recipe/corn-and-crab-chowder-417088 (may not work)