Mussel and Corn Chowder

• 1 1/2 cup chicken broth
• 1/2 cup white wine dry
• 2 tablespoons butter, unsalted
• 2 tablespoons flour, all-purpose
• 5 1/2 cups corn fresh
• 3/4 cups heavy whipping cream
• 1 tablespoon peanut oil
• 1 pound mussels black, scrubbed well and beards pulled off
• 1 each sweet red bell peppers cut into 4 inch dice
• 1/4 cup parsley leaves flat, freshly chopped

1. In a saucepan bring stock to a boil and add wine.
2. Reduce heat to low and keep liquid warm.
3. In a 2 quart heavy saucepan melt butter over moderately low heat and whisk in flour.
4. Cook roux, whisking, 3 minutes and add 1 cup stock mixture, whisking vigorously until thick and smooth.
5. Add remaining stock mixture and bring to a boil, whisking.
6. Simmer mixture, uncovered, until reduced to 1 1/2 cups, about 5 minutes.
7. Add 3/4 cup of corn and simmer mixture 4 minutes.
8. 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.
9. Keep corn chowder warm.
10. 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.
11. Cover wok and steam mussels until they begin to open, about 3 minutes.
12. Stir in corn chowder and simmer, covered, until more mussels open, about 2 minutes.
13. Stir in remaining 3/4 cup of corn and salt and pepper to taste.
14. (Do not cook mussels until all are opened, because already-opened mussels will overcook.
15. Instead, discard any unopened ones.)
16. Ladle chowder into bowls and sprinkle with parsley.
17. Serve chowder with bread.

chicken broth, white wine, butter, flour, corn fresh, heavy whipping cream, peanut oil, mussels black, sweet red bell peppers, parsley

Taken from recipeland.com/recipe/v/mussel-corn-chowder-40842 (may not work)