Recipe for cooking corn bisque

Soups for Salads :: Chowders and Bisques

Corn Bisque

3 (17 oz.) cans cream-style corn
1 sm. onion
1 sm. rib celery
2 C. chicken stock or broth
4 C. milk, divided
1/4 C. butter
1/4 C. flour
1 Tbsp. steak sauce
Dash of hot sauce
Dash of Worcestershire sauce
Salt and white pepper

Pure corn, onion and celery in food processor or blender. Put in lrg. saucepan to simmer. Add chicken stock and 3 C. of the milk; simmer gently.

Melt butter in saucepan; add flour; cook over med. 3 min. without browning.

Heat remaining 1 C. 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.