Smoked Corn and Crab Chowder

I am finding more and more uses for our big green egg.  Next up - smoking corn to make a chowder.

2 lbs crab claw meat
1 quart seafood stock
2 cups potatoes, diced
1 stick salted butter
1/4 cup onion, minced
1/4 cup leek, minced
1/2 cup celery, finely diced
1/2 cup orange pepper, finely diced
1 cup cake flour
1quart half and half
6 ears corn
20 to 24 ounces frozen corn
8 ounces cream cheese, cut into small cubes
2 ounces rum

Cook the ears of corn for at least 15 minutes in a steamer.  Prepare your egg and smoke for about 10 to 15 minutes - you just want the flavor of the smoke.  Cool then remove from the ears.

Cook the potatoes in a large saucepan to al dente, drain and put in a bowl, cover with ice water to stop cooking.  Set aside.

Melt the butter over medium low heat in the same saucepan.  Add onion, leek, celery and peppers and saute until tender.  Add the flour and continue cooking for 2 to three minutes.  Add the seafood stock, a little at a time, stirring well to avoid lumps.  Add the potatoes, half and half, all corn, cream cheese and rum.  Heat through.  You may add the crab to the soup at this point or, if you are having a dinner party, put the crab in each bowl and top with the soup so that everyone gets crab meat.