Corn Bisque recipe
 
Ingredients

• 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

Directions
Purée 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.