Corn Bisque

3 (17 ounce) cans cream-style corn
1 small onion
1 small rib celery
2 cups chicken stock or broth
4 cups milk, divided
1/4 cup butter
1/4 cup flour
1 tablespoon steak sauce
Dash of hot sauce
Dash of Worcestershire sauce
Salt and white pepper

Puree corn, onion and celery in food processor or blender. Put into large saucepan to simmer. Add chicken stock and 3 cups of the milk; simmer gently.

Melt butter in saucepan; add flour; cook over medium 3 minutes without browning.

Heat remaining 1 cup milk and add to flour-butter mixture, whisking until smooth and thick. Add steak sauce, hot sauce and Worcestershire sauce. Strain corn mixture if a smooth texture desired. Whisk corn mixture and cream sauce together. Simmer gently. Serve hot.