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