Smoked Corn and Crab Chowder With Rum

Bring 2 quarts of water to a boil in a large pot. Add crabs and cook until tender and cooked through. Remove crabs and set aside to cool (reserve liquid in pot).

Over high heat, make a crab stock by reducing crab cooking liquid to 2 cups of liquid. Transfer to a bowl. When crabs are cool enough, pick shells from crab meat. Set aside.

Put potatoes in a large saucepan with enough cold water to cover. Bring to a boil and cook potatoes until al dente. Drain and transfer potatoes to a bowl of ice water to stop the cooking. Drain again and set aside.

In a large pot, melt butter over medium-low heat. Add onion, celery and red and green bell pepper. Cook until tender.

Add flour and cook, stirring, for 2-3 minutes. Add crab stock, potatoes, half & half, smoked corn, sherry pepper sauce, rum and crab meat. Cook until heated through.

Sprinkle with paprika to serve.

NOTE: If you do not have a smoker, grill the corn to give it a smoky flavor or use steamed fresh corn or canned corn and add Liquid Smoke to taste.