|Cooked mussels||9 Ounce, drained (1 can)|
|Green pepper||1 , chopped|
|Salt pork||1⁄4 Pound, diced|
|Onion||1 Large, chopped|
|Celery stalk||1 , chopped|
|Potatoes||2 Medium, diced|
|Bay leaf||1 Small|
|Water||2 Cup (32 tbs)|
|Milk||2 1⁄2 Cup (40 tbs)|
|Chopped parsley||1 Tablespoon (for garnish)|
Blanch green pepper by cooking it in boiling water for 1 minute; drain, rinse under cold water and drain again.
In a large saucepan, fry pork over gentle heat, stirring, until it starts to brown.
Add onion and celery and cook until golden brown.
Then add green pepper, potatoes, bay leaf and water and bring to a boil.
Season and simmer 10 minutes or until potatoes are tender.
Remove from heat.
Gradually add 1/2 cup milk to flour, stirring to form a smooth mixture; blend into chowder.
Return to heat and stir until boiling.
Heat remaining milk and add to chowder with the mussels.
Simmer 4-5 minutes and remove bay leaf.
Before serving, scatter a little parsley over each bowl.