Mussel and Corn Chowder
1 1/2 cup chicken stock 1/2 cup dry white wine 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 5 1/2 cups fresh corn (cut from about 3 ears) 3/4 cups heavy cream 1 ta...
Ingredients
- 11/2 cup chicken stock
- 1/2cupdry white wine
- 2tablespoonunsalted butter
- 2tablespoonall-purpose flour
- 51/2 cups fresh corn (cut from about 3 ears)
- 3/4cupheavy cream
- 1tablespoonpeanut oil
- 1poundblack mussels -- scrubbed well and
Directions
- 1
1 1/2 cup chicken stock 1/2 cup dry white wine 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 5 1/2 cups fresh corn (cut from
- 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 a