Corn Bisque recipe

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

Pur�e corn, onion and celery in food processor or blender. Put in 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.