The woman who usually makes the chowder for our church fair has sadly been admitted to the hospital and is not doing well at all. We have taken over the task but have no idea what recipe she uses or how much she usually makes. She purchased 6 cans of chopped cans, 3 lb 3 oz size. So I am working backwards from that. I am guessing she makes it for at least 100 people because she sells some to go as well as the 50 or so people that will be there for lunch. Can anyone point me in the direction of a recipe for this large a batch? Many of the recipes I am seeing online are for 6 to 8 people or it says it's for a large crowd but doesn't specify how much. I have never made chowder before so any advice would be appreciated! Thanks!