1. Melt butter, then add onion (and bacon if desired). Once softened, add flour stirring constantly for 2 mins.
2. To make soup, drain into pot mussel juice from pack. Next add corn scraped from corn cobs, milk and potatoes, simmer gently for 5 mins.
3. Add diced mussel meat, water and simmer. Season to taste, remove from heat.
4. Ladle the chowder into bowls and garnish with fresh herbs.
Provided by Omega Seafood