INGREDIENTS

INSTRUCTIONS

In a saucepan bring stock to a boil and add wine. Reduce heat to low and
keep liquid warm.
In a 2 quart heavy saucepan melt butter over moderately low heat and whisk
in flour. Cook roux, whisking, 3 minutes and add 1 cup stock mixture,
whisking vigorously until thick and smooth. Add remaining stock mixture and
bring to a boil, whisking. Simmer mixture, uncovered, until reduced to 1
1/2    cups, about 5 minutes.
Add 3/4 cup of corn and simmer mixture 4 minutes. Force mixture through a
food mill (don't be tempted to use a food processor) fitted with the medium
disk set over a bowl and stir in cream and salt and pepper to taste. Keep
corn chowder warm.
In a large wok heat oil over high heat until it begins to smoke and
stir-fry mussels and bell pepper until coated well with oil, about 30
seconds. Cover wok and steam mussels until they begin to open, about 3
minutes. Stir in corn chowder and simmer, covered, until more mussels open,
about 2 minutes. Stir in remaining 3/4 cup of corn and salt and pepper to
taste. (Do not cook mussels until all are opened, because already-opened
mussels will overcook. Instead, discard any unopened ones.) Ladle chowder
into bowls and sprinkle with parsley.
Serve chowder with bread.
Yield: 3 servings
Recipe by: Cooking Live Show #CL1A05/1A06 Posted to MC-Recipe Digest V1
#720 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Aug 4, 1997

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